Crispy and golden, straight from the pan.
Looking for a satisfying savoury brunch or weeknight dinner that’s packed with flavour and goodness? These crispy, golden winter greens and kimchi pancakes are just the thing.
Made with chopped kale, cabbage, silverbeet and our Yallamundi Farm organic eggs, they’re light on batter but big on flavour — with a little heat from kimchi and a punch of protein thanks to a perfectly fried egg on top.
Serves: 2, double the recipe to serve 4
Ingredients
- ½ cup (85g) rice flour
- 1 tablespoon avocado oil
- ⅓ cup (80ml) water
- 2 Yallamundi Farm Large Organic Free-Range Eggs
- 1 tablespoon apple cider vinegar
- Salt and pepper to season
- 225g finely chopped mixed winter greens such as kale, cabbage and silverbeet
- ½ cup (100g) kimchi roughly chopped, or more if you really like kimchi
- 1 spring onion, finely chopped
- 2 – 4 tablespoons avocado oil for frying
- Salt flakes for finishing
- 1 or 2 fried Yallamundi Farm Large Organic Free-Range Eggs per person to serve Sriracha to serve, optional.
Method
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In a large bowl whisk together the rice flour, avocado oil, water, eggs and apple cider vinegar to form a batter. Season with a little salt and pepper, then stir in the finely chopped greens until everything is well coated with the batter. Stir in the chopped kimchi and spring onion until well combined.
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Heat a large frying pan over medium heat. Pour 1 – 2 tablespoons avocado oil into the pan and swirl to coat.
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Using a ½ cup measuring cup, pack the winter greens mixture into the cup, making sure to scoop up a little of the batter from the bottom of the bowl – there should only be a thin coating of batter on the greens.
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Tip this half cup measure into your frying pan and press into a round shape using a spatula. Repeat with more of the mixture until your frying pan is full, leaving a little room between each pancake to allow room to manoeuvre your spatula in to flip the pancakes.
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Cook on each side for 2 – 3 minutes, or until they are golden brown but the greens still have some bite and texture. Make sure to flip the pancakes carefully and reform into a circle if necessary, as they will be delicate.
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Once cooked on both sides, remove from the frying pan and immediately sprinkle with a pinch of salt flakes. Keep warm in a low oven while you make the next batch.
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Repeat with the remaining winter greens mixture, recoating the frying pan with more avocado oil between batches, until all the mixture is used up – it should make around 6 pancakes altogether.
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After the pancakes have finished cooking, fry a couple of eggs in the pan and serve a little stack of pancakes topped with a fried egg while everything is still hot.
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Drizzle the eggs and pancakes with a little sriracha if you like a little extra heat.
