GLUTEN-FREE VEGAN KIMCHI PANCAKES 無麩質純素泡菜煎餅
This pancake is simple to make and the ingredients are so easy to get. It is a great lunch or dinner idea on any days but not limited to winter time! The recipe is for two people. Feel free to double or triple it for your family or gathering! The brand of Kimchi that I chose is a bit sweet and less spicy. You can choose a spicier brand or add red and green chili if you prefer!這個煎鬆餅的製作方法和材料都很簡單，雖然我說很適合冬天吃，但其實作為日常午餐或晚餐都很合適！食譜大概是兩人份，一家人吃的話可以製作雙倍或多倍份量。我用的泡菜牌子不太辣，帶點甜味。喜歡吃辣的朋友可以選用較辣的泡菜牌子，或者加入紅辣椒或青辣椒，會更加惹味！
Equipment
- Frying pan 平底鍋
Ingredients
Dry ingredients 乾性材料
- 120 克 sorghum flour 高粱粉 Bob’s Red Mill
- 60 克 gluten-free 1-to-1 baking flour
無麩質1比1烘焙粉 Bob’s Red Mill - 3 湯匙 tapioca flour 木薯粉 Bob’s Red Mill
- 2 湯匙 baking powder 泡打粉
- 1 茶匙 garlic powder 蒜粉
- 1/4 茶匙 sea salt 海鹽
- 1/4 茶匙 ground black pepper 黑椒粉
濕性材料
- 240 克 silken tofu*Note1 滑豆腐*註1 drained 倒掉多餘水分
- 160 ml water*Note1 水*註1
- 3 湯匙 kimchi juice 泡菜汁
- 1 湯匙 coconut oil 椰子油 or other cooking oil 或其他植物油
其他材料
- 280 克 kimchi*Note 2 泡菜*註2 cut into small pieces 剪成小塊
- 1/4 onion 洋蔥 around 65 grams finely chopped 約65克 切碎
- 1 scallion 青蔥 around 10 grams for garnishing 約10克 裝飾用
- cooking oil spray 煮食油噴霧
Instructions
- 在大型攪拌碗中，將所有乾性材料拌勻。在一個大碗中加入所有乾性材料拌勻。
- In a separate large mixing bowl mash tofu with a potato masher (you may use a food processor to blend all wet ingredients), then add all other wet ingredients and mix to combine.在另一個大碗中用搗泥器壓爛豆腐，再加入餘下的濕性材料拌勻。你亦可使用攪拌機或食物處理器將所有濕性材料混合。
- Add wet mixture to the dry ingredients and mix until no lumps. Add kimchi & onions into the batter and stir to combine.將濕性材料倒入乾性材料，並用刮刀攪拌至無粉粒，最後將泡菜及洋蔥拌入粉漿。
- Spray or grease a pan with oil. Heat the pan over medium-low heat. Measure the batter for each pancake with a 1/4 US cup. Pan-fry pancakes until bubbles pop and the edges of pancakes become solid and not sticky, then flip carefully and put a lid on to cook for about 2 to 3 minutes, until golden brown. Repeat this step until all batter is used. You may pan-fry more than one pancake at a time, depending on the size of your pan.用煮食油噴霧噴在平底鍋上 (或用廚房紙將油均勻塗抹)。開中小火將鍋加熱。用1/4杯(美式)量度一塊煎餅用的粉漿，倒到鍋上並用木或膠鑊鏟調整形狀。當煎餅表面出現滾起的泡泡，且邊緣位置呈熟而不黏鑊鏟的狀態，便可以慢慢用鑊鏟剷起煎餅，翻面。然後蓋上鍋蓋續煎約2至3分鐘，直至表面呈金黃色。重覆此步驟直至所有粉漿用完，你亦可以一次煎數塊，視乎你鍋具大小而定。
Video
註
*Note:
1. You may substitute 350ml unsweetened soy milk for silken tofu and water.
2. Read the packaging of the kimchi to see if it is gluten-free and vegan.
*註：
1. 可用350克無糖豆漿取代滑豆腐及水
2. 留意你購買的泡菜是否不含麩質及不含動物性成份