These gluten free kimchi scallion pancakes couldn't be easier to make. The batter can be thrown together quickly and can be made in advance then fried right before serving. The pancakes themselves can even be made in advance then placed on a baking sheet and reheated in the oven right before serving. (350 degrees for 10 minutes)
The amounts in this recipe make a substantial lunch for one or a great little side dish for a few. You can double or triple the recipe as needed. If you don’t like Kimchi or don’t have any lingering in the fridge you can easily substitute a cup of grated zucchini or spinach or any number of vegetables in place of the Kimchi. I've enjoyed many varieties of this recipes as quick easy lunch.
1 cup Kimchi
¼ cup corn starch (make sure your brand is GF)
3 scallions chopped (reserve some for garnish)
1 tbs water
Stir all of the ingredients together until everything is well combined.
Heat 2 tbsp of oil in a nonstick skillet over a medium high heat and drop about 1/3 cup measures into the pan. Use the back of your spoon to press them down a bit and form the pancakes.
Cook for about 3-4 minutes on the first side then turn them over and let them cook for about 2-3 minutes on the second side.
Remove the pancakes from the pan and place them on paper towels to drain any excess oil.
Serve either whole or slice them into fours and shingle the pieces on the serving plate for a nicer presentation.