Pikelets are a type of sweet mini pancake/hotcake. My siblings and I ate them a lot when we were younger. Usually they are eaten with just butter or with jam and cream.
I’ve taken the recipe for Kimchi Jeon (Kimchi pancake) and modified it to make Kimchi pikelets. I use wholemeal self raising flour because it gives it more texture which is better for a savoury type of pikelet/hotcake. The salt and sugar quantities can be adjusted to individual taste. This recipe makes about 8 – 10 but the ingredients can be doubled to make more. It’s a very quick and easy snack to make.
3/4 cup wholemeal self raising flour
1/2 cup kimchi (chopped or cut into small pieces)
1 – 2 tablespoons of kimchi juice (the liquid that collects in the bottom of a container of kimchi)
1/4 cup milk
1/4 cup water
1- 2 tablespoons sugar
pinch of salt (or to taste)
olive oil (or any other type of oil that can be used for frying)
1. In a bowl put the flour, sugar and salt. Mix with a wooden spoon.
3. Add the egg and kimchi juice and stir well.
5. In a frypan add 1 – 2 tablespoons of oil. Heat on a medium heat and using just a normal size spoon put in some of the mixture. Since these are pikelets you don’t want them too big.
6. The pikelets will now start to rise a bit. To check they are ready to turn over, use a spatula to lift up one slightly. If it’s a nice golden brown colour flip them over.
7. Take the cooked ones out and continue with the rest of the mixture. You can serve with a dipping sauce. Anything you like is fine. I tend to use soy sauce and sesame oil.