Kimchi Pancake French Toast with Gochujang Maple Syrup

Instructions

1. 1

   In a mixing bowl, combine all-purpose flour, chopped kimchi, kimchi juice, chopped green onions, 1 egg, water, and salt. Mix until a batter forms, similar in consistency to regular pancake batter. Let rest for 10 minutes.

   ~10 min
2. 2

   Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Pour about 1/4 cup of kimchi pancake batter for each pancake and cook for 3-4 minutes per side, until golden brown and cooked through. Repeat with remaining batter, adding more oil as needed. Set aside on a plate.

   ~12 min
3. 3

   While the pancakes are cooking, whisk together 2 eggs, milk, and vanilla extract in a shallow dish to create the French toast batter.

   ~2 min
4. 4

   In a small saucepan, combine maple syrup and gochujang. Heat over low heat, stirring constantly, until well combined and slightly warmed. Do not boil. Keep warm.

   ~5 min
5. 5

   Dip each cooked kimchi pancake into the French toast batter, ensuring both sides are coated. Let soak for about 30 seconds per side.

   ~4 min
6. 6

   Melt 1 tablespoon of butter in the same frying pan over medium heat. Carefully place the soaked kimchi pancakes into the pan and cook for 2-3 minutes per side, until golden brown and crispy.

   ~5 min
7. 7

   Serve the French toast-dipped kimchi pancakes immediately, drizzled generously with the warm gochujang maple syrup.

   ~1 min