Spelt kimchi pancakes with spring onion are thin, pan-fried batter cakes made with whole spelt flour, chopped kimchi, and sliced spring onion, cooked in a hot skillet until the edges turn crisp and golden.
The spelt flour gives the batter a nutty, slightly denser bite than plain flour, and the kimchi brine seasons the batter so you barely need extra salt. The texture stays light at the center, not gummy, as long as the batter is thin enough to spread on its own.
This kind of pancake works well for a casual weeknight snack or a shared starter before a bigger meal. You can chop the kimchi and spring onion ahead and mix the batter right before frying.
If your batter looks like thick pancake mix, thin it with a splash more water. Thick batter is the main reason the center stays wet and undercooked once the pancake is off the heat.
Why You’ll Love This Recipe
- Ready in under an hour with simple pantry steps
- Spelt flour adds a nutty base without heavy density
- Kimchi brine seasons the batter, so less salt is needed
- Works as a snack, side, or shared starter
Ingredient Notes
- spelt flour: Gives the batter a nutty flavor and slightly denser structure than all-purpose flour. Whole spelt flour works too, though the pancakes will be a shade darker and heartier.
- kimchi: Use well-fermented kimchi, a few weeks old, for more tang and better crisping at the edges. Chop it small so it distributes evenly through the batter.
- kimchi brine: The liquid from the kimchi jar seasons the batter and adds tang. If you’re short on brine, add 1/2 teaspoon extra salt instead.
- spring onion: Slice into short batons rather than fine rings so they hold their shape and texture once fried.
- egg: Binds the batter and helps the pancake hold together when flipped. Leave it out and add 2 tablespoons more water for an egg-free version, though the pancake will be more fragile.
- gochugaru: Korean chili flakes are optional here since the kimchi already brings heat and tang. Add it if your kimchi is mild.
- neutral oil: Avocado or grapeseed oil handles the heat needed for crisp edges without burning. Add fresh oil for each new pancake so the pan stays hot.
- soy sauce: Forms the base of the dipping sauce. Use tamari if you need a gluten-free version.
Crispy Pan-Fried Spelt Kimchi Pancakes with Spring Onion
Description
These pancakes use whole spelt flour for a nutty base and chopped kimchi for tang, fried thin in a hot skillet so the edges stay crisp while the center stays soft.
Ingredients
Pancake Batter
For Frying
Dipping Sauce
Instructions
Make the Batter
- Whisk the spelt flour, cold water, egg, kimchi brine, and salt in a mixing bowl until smooth. The batter should be thinner than a regular pancake batter, closer to a heavy cream.
- Let the batter rest for 10 minutes at room temperature so the spelt flour hydrates fully.
- Fold in the chopped kimchi, spring onion batons, and gochugaru if using, until evenly distributed.
Cook the Pancakes
- Heat 1 tablespoon of oil in a 25 cm / 10-inch nonstick skillet over medium-high heat until it shimmers.
- Ladle one quarter of the batter into the skillet and spread it with the back of the ladle into a round about 15 cm across and 5 mm thick.
- Cook for 3 to 4 minutes until the bottom is deep golden brown and the edges look crisp and lacy.
- Flip the pancake, press gently with the spatula, and cook for another 3 minutes until both sides are deep golden brown and the center is fully set, not wet or gummy.
- Transfer to a wire rack to keep the crust crisp. Repeat with the remaining batter, adding fresh oil for each pancake and frying one at a time.
Dipping Sauce and Serving
- Whisk the soy sauce, rice vinegar, sesame oil, and sesame seeds together in a small bowl.
- Cut each pancake into wedges, scatter with extra spring onion if you like, and serve hot with the dipping sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 183kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 2g10%
- Cholesterol 50mg17%
- Sodium 550mg23%
- Potassium 220mg7%
- Total Carbohydrate 29g10%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 6g12%
- Vitamin A 300 IU
- Vitamin C 8 mg
- Calcium 40 mg
- Iron 1.8 mg
- Vitamin E 1 mg
- Vitamin K 15 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1.5 mg
- Vitamin B6 0.1 mg
- Folate 25 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 120 mg
- Magnesium 30 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the batter 10 minutes before frying so the spelt flour hydrates fully.
- Use well-fermented kimchi for stronger tang and better crisping at the edges.
- Fry pancakes one at a time so the pan heat stays high enough to crisp the edges.
- Cool on a wire rack, not paper towels, to keep the crust from softening.
