Vegan Kimchi Pancake Tamari Mushrooms (Printable Version)
Crispy vegan kimchi pancake crowned with tamari-glazed mushrooms and a tangy sesame dip.
# What You Need:
→ Pancake Batter
01 - 1 cup all-purpose flour (or gluten-free flour blend)
02 - 2 tablespoons cornstarch
03 - ½ teaspoon baking powder
04 - ½ teaspoon sea salt
05 - ½ teaspoon ground black pepper
06 - 1 cup cold water
07 - ½ cup vegan kimchi, chopped (plus 1–2 tablespoons kimchi juice)
08 - 2 scallions, thinly sliced
09 - ½ small carrot, grated
10 - ½ small zucchini, grated and squeezed of excess moisture
→ Tamari Mushrooms
11 - 1 cup mushrooms (shiitake or cremini), sliced
12 - 1 tablespoon tamari (or soy sauce)
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon maple syrup
15 - ½ teaspoon rice vinegar
16 - 1 clove garlic, minced
→ Dipping Sauce
17 - 2 tablespoons tamari
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon maple syrup
20 - 1 teaspoon toasted sesame oil
21 - ½ teaspoon chili flakes (optional)
22 - 1 teaspoon toasted sesame seeds
# How To Make It:
01 - In a small bowl, whisk together tamari, rice vinegar, maple syrup, sesame oil, chili flakes if using, and sesame seeds. Set aside to allow flavors to meld.
02 - In a medium bowl, combine flour, cornstarch, baking powder, sea salt, and ground black pepper. Whisk until evenly distributed.
03 - Pour cold water into the dry mixture and stir until just combined. Fold in chopped vegan kimchi, kimchi juice, sliced scallions, grated carrot, and squeezed zucchini until evenly distributed throughout the batter.
04 - Heat 1 to 2 tablespoons of oil in a nonstick skillet over medium-high heat. Pour half the batter into the pan and spread into a thin, even layer approximately 8 inches across.
05 - Cook for 3 to 4 minutes until the bottom is golden and crispy. Flip carefully and cook for another 2 to 3 minutes until the second side is equally golden. Transfer to a warm plate and repeat with remaining batter.
06 - Wipe out the skillet and heat toasted sesame oil over medium heat. Add minced garlic and sliced mushrooms, sautéing for 2 to 3 minutes until the mushrooms begin to soften and release their moisture.
07 - Add tamari, maple syrup, and rice vinegar to the mushrooms. Stir-fry for 2 to 3 minutes until the liquid reduces and the mushrooms become deeply glazed and tender.
08 - Cut pancakes into wedges and arrange on a serving platter. Spoon the tamari-glazed mushrooms over the top and serve with the prepared dipping sauce on the side.
# Expert Suggestions:
01 -
- The tangy punch of kimchi caramelized into a crispy pancake edge will ruin plain pancakes for you forever, in the best way.
- Tamari glazed mushrooms on top make this feel like a restaurant dish you somehow pulled off in your own kitchen.
- It comes together in about half an hour, which means you can satisfy a bold craving without ordering takeout.
02 -
- Squeezing every drop of liquid from the grated zucchini is non negotiable if you want a crispy pancake rather than a soggy one.
- Make sure your kimchi is certified vegan, because many traditional brands hide fish sauce or shrimp paste in the ingredients.
- The batter thickens as it sits, so if it gets too stiff before your second pancake, stir in a tiny splash of water to loosen it.
03 -
- The pan needs to be genuinely hot before the batter goes in, otherwise you will never achieve that deeply golden, crunchy crust.
- Resist the urge to press down on the pancake while it cooks, because pressing squeezes out the air pockets that keep the inside light.