This is a fabulous recipe submitted to us by Hugo Kugiya, a Crosscut writer who wrote about Firefly Kitchens in this article last week. We love the idea and can’t wait to give it a try!
Kimchi Miso Pancakes
1 bottle of Firefly Kimchi brine (available at Seattle farmers markets)
3 tbsp Korean Miso paste
2 cups flour
1 1/2 cups Firefly Kimchi
2 tsp sesame oil
2 tbsp canola oil
Combine the brine (all or most of it) and Korean miso (I suppose any kind will work, but the Korean kind has a deeper, stronger flavor) in a large mixing bowl and stir until miso is dissolved. Then add enough flour to make a fairly thick batter (you may not need all 2 cups and you may need more depending on how thick you like your pancakes). Add the kimchi and stir to combine (you may need to thicken again with a bit of flour after this step).
Heat the sesame and canola oils together in a pan over medium heat. When the oil is hot, spoon about 1/4 cup of the batter into the pan to make a pancake. Fry until golden brown on both sides. Repeat this step to cool all pancakes. You can keep the others warm in a 200 degree oven while your finish cooking.
Serve with diced green onions or chives, a light peanut sauce or a sesame oil and kale pesto!