At ﬁrst, the recipe may sound complicated, or even a bit overly sophisticated, but nothing could be further from the truth. If you can knock together a plain pancake without setting the house on ﬁre, you got this. Feel free to make the pancakes any size you like.
These pancakes are one of the easiest things you will ever make. The batter keeps well in the fridge for a few days, so only cook what you need when you need it.
- 200 g (7 oz/1 cup) dried whole mung beans, soaked for at least 6 hours or overnight
- 250 ml (8½ ﬂ oz/1 cup) cold water 150 g (5½ oz) rice ﬂour
- 200 g (7 oz) kimchi, chopped, plus extra to serve (optional)
- 3 spring onions (scallions), thinly sliced, plus extra to serve (optional)
- 2 tbsp grated ginger
- 2 garlic cloves, minced
- 100 g (3½ oz) soy bean sprouts or bean sprouts
- 1–2 tsp salt
- vegetable oil, for pan-frying
- vegan Kewpie mayo, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: at least 6 hours, or overnight
1. Drain the mung beans and place in a blender or food processor with the cold water. Blend until smooth and creamy, then pour into a large bowl and add the remaining ingredients (except the mayo and oil). Season with black pepper, mix well, then leave to stand for 5 minutes.
2. Heat a splash of oil in a frying pan over medium heat, add 2 tbsp of the batter and smooth out to a thin pancake (about 5 mm/¼ in thick). Cook for 2 minutes, or until golden, then flip and cook the other side for another 2–3 minutes. Remove and cover to keep warm while you cook the remaining pancakes. Serve with mayo, extra kimchi and extra spring onion, if desired, or just as they are.
Recipe and images from Vegan with Bite by Shannon Martinez (Hardie Grant Books, $34.99). Photography: © Nikki To