Easiest Way to Prepare Appetizing Sourdough kimchi vegetable pancakes

Without fail cooking ultimate Sourdough kimchi vegetable pancakes easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Sourdough kimchi vegetable pancakes with 10 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Sourdough kimchi vegetable pancakes.

Ingredients for Sourdough kimchi vegetable pancakes

1. Needed : For sourdough batter.

2. Needed : toasted oat Flour.

3. Prepare : spelt Flour.

4. Prepare : all-purpose flour.

5. Needed : Veggies.

6. Prepare : carrot, julianned.

7. Needed : garlic chives or green onions, 1 inch sliced.

8. Prepare : red onion, sliced.

9. Prepare : cabbages, sliced.

10. Prepare : and 1/4 quarter cup napa kimchi plus its juice.

If all ingredients Sourdough kimchi vegetable pancakes it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Sourdough kimchi vegetable pancakes

1. Culture sourdough by mixing 1/2 cup toasted oat Flour and 1/2 cup spelt Flour with a cup of filtered water in a large bowl. Set it on a countertop to ferment..

2. Every 12 to 24 hrs add the same ratio and amount of Flour mix and water. Stir well and wait until the batter starts to bubbling and you can smell a fruity aroma. Add the last a cup of AP Flour and water about 4 hrs before you get ready for pancakes making..

3. Shred all vegetables after washing and set them in a large bowl..

4. Mix in the shreded kimchi and seasoning with 1 tsp fish sauce and salt to taste..

5. Mix in the batter and then start to fry the pancake mixture in a nonstick pan or a crepe maker. Shape it into any size you want and flatten them to 1/4 inch thickness with olive oil or sesame oil..

6. Serve hot with millet porridge or soymilk..

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