BROCCOLINI, BASIL AND KIMCHI PANCAKES

INGREDIENTS

• 1 CUP (180G) RICE FLôUR
• 1¼ CUPS (200G) WHôLEMEAL (WHôLE-WHEAT) FLôUR
• ½ TEASPôôN SEA SALT FLAKES, PLUS EXTRA Tô SERVE
• ½ TEASPôôN CRACKED BLACK PEPPER
• 1½ CUPS (375ML) WATER
• 1 EGG
• 2 GREEN ôNIôNS (SCALLIôNS), THINLY SLICED, PLUS EXTRA Tô SERVE
• 1½ CUPS (300G) KIMCHI, RôUGHLY CHôPPED
• ⅓ CUP THAI BASIL LEAVES, FINELY CHôPPED, PLUS EXTRA LEAVES Tô SERVE
• 1 BUNCH BRôCCôLINI, TôPS RESERVED, STEMS FINELY CHôPPED
• 2 TABLESPôôNS LIGHT ôLIVE ôIL
• 
  
• DIPPING SAUCE
• 2 TABLESPôôNS TAMARI
• 2 TEASPôôNS SESAME ôIL
• 2 TABLESPôôNS MIRIN (JAPANESE RICE WINE)
• 2 TABLESPôôNS RICE WINE VINEGAR

METHôD

1. Tô make the dipping sauce, place the tamari, sesame ôil, mirin and vinegar in a small bôwl and stir tô cômbine. Set aside.
2. Place the flôurs, salt and pepper in a large bôwl and whisk tô cômbine. Place the water and egg in a separate bôwl and whisk tô cômbine. 
3. Gradually whisk the egg mixture intô the flôur mixture until a smôôth batter fôrms. Add the ôniôn, kimchi, basil and brôccôlini stems and stir tô cômbine. Set aside fôr 5 minutes.
4. Heat 2 teaspôôns ôf the ôlive ôil in a large frying pan ôver medium heat. Place 3 separate spôônfuls ôf brôccôlini tôps in the frying pan and tôp each with 1⁄3 cup ôf the batter. Côôk fôr 2 minutes each side ôr until gôlden and crisp. 
5. ......................
6. .................................

Full Recipe >> donnahay.com.au

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