08 May 2023
40 minutes | easy | Serves 4-6
These kimchi and spring onion pancakes are called kimchijeon and are super easy to make in the Outback cast iron skillet. Try experimenting with different brands of kimchi, or try making your own at home. We like to fry the pancakes on top of some crispy bacon and serve them with a sweet and spicy maple dipping sauce.
Combine all the ingredients for the dipping sauce and set aside.
Whisk together the flour, cornflour, sugar and baking powder.
Combine the egg, kimchi brine, kimchi, soy sauce and 120ml cold water and mix
Combine the wet pancake ingredients with the dry ingredients and whisk to combine, then mix
through the spring onions
Heat the cast iron skillet over medium heat and add a splash of oil to coat the bottom. Fry the bacon rashers a few at a time, so that they remain separate in the skillet with space for pancakes. Once the bacon is almost crisp, drop the pancake mixture in a couple of tablespoons at a a time on top of and allow to cook through, flipping once – they will take a couple of minutes each side to cook through.
Serve the pancakes sliced into pieces to serve, alongside the dipping sauce.
These pancakes are perfect for breakfast, but they also work really well at brunch. Try adding an egg to the skillet when you’re almost done cooking the pancakes.
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