Matzo Kimchi Pancakes Recipes

MATZO-KIMCHI PANCAKES

Steps:

• Mix matzo and kimchi juice in a small bowl and let sit 8 minutes. Pour off excess liquid and mix in scallions, kimchi, onion, potato starch, salt, and sugar.
• Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add half of batter to skillet and flatten into a thin pancake; cook until golden brown and crisp on both sides, about 4 minutes total. Transfer to a plate. Repeat with another 1 Tbsp. oil and remaining batter.

KIMCHI PANCAKE

Steps:

• In a medium bowl, whisk together the flour, water, egg and salt. Stir in the chopped kimchi. Heat a 9-inch skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. Pour half of the batter into the pan to form a pancake. Cook on the first side until golden brown, about 4 minutes. Using a large spatula, flip the pancake and cook on the reverse side until golden brown. Remove to a plate and repeat with the remaining batter. Cut the pancakes into wedges and serve with soy sauce for dipping.

KREMSILS - MATZOH MEAL PANCAKES

Steps:

• Melt 2 Tablespoons butter in large skillet.
• Turn off the heat.
• Break eggs into mixing bowl.
• Beat until thick and lemon colored.
• Add milk, matzoh meal, cottage cheese, butter, nuts, vanilla and salt.
• Beat until smooth.
• Turn heat on to moderate heat.
• Drop by spoonsful onto the skillet, this is where you can decide on the size of your pancakes.
• Fry until golden on both sides.
• Keep warm in oven, while making others.
• Serve on platter with maple syrup &/or the granulated sugar.
• Enjoy!

MATZO MEAL PANCAKES

Steps:

• Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon.
• Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor.
• Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown).
• Lift out one at a time and drain thoroughly on paper towel, before serving.
• Enjoy!

KIMCHI PANCAKES

Steps:

• Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
• Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
• Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.