Kimchi & Fermented Garlic Scape Savory Pancakes with Gochujang Yogurt Drizzle

Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, and salt.

   ~1 min
2. 2

   In a separate medium bowl, whisk together the eggs, milk, and melted butter until well combined.

   ~2 min
3. 3

   Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are okay.

   ~1 min
4. 4

   Gently fold in the chopped kimchi, kimchi juice, and minced fermented garlic scapes into the batter. Be careful not to overmix.

   ~3 min
5. 5

   Let the batter rest for at least 30 minutes at room temperature to allow the flavors to meld and the gluten to relax.

   ~30 min
6. 6

   While the batter is resting, prepare the gochujang yogurt drizzle. In a small bowl, combine the Greek yogurt, gochujang, honey (or maple syrup), and lime juice. Whisk until smooth and creamy. Set aside.

   ~5 min
7. 7

   Heat 1-2 tablespoons of vegetable oil in a non-stick frying pan over medium heat.

   ~2 min
8. 8

   Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through.

   ~5 min
9. 9

   Repeat with the remaining batter, adding more oil to the pan as needed.

   ~10 min
10. 10

    Serve the savory pancakes immediately, drizzled with the gochujang yogurt sauce and sprinkled with fresh chives.