Buy all ingredients right below the recipe
Ingredients for the Pancakes
- 450 g Sauerkraut (kimchi-style)
- 1 spring onion
- 2 eggs
- 200 g spelt flour
- 1 tsp refined sugar
- Vegetable oil for frying
- Fresh sprouts for serving
Ingredients for the Sauce
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
Preparing the Batter
- 1Cut the kimchi (or kimchi-style sauerkraut) into smaller pieces. Finely chop the spring onion. Put both into a bowl and add the remaining ingredients for the pancakes along with 200 ml of cold water. Mix everything well until a smooth batter without lumps is formed. Let the batter rest for about 15 minutes.
Frying the Pancakes
- 1Drizzle a coated pan with a little oil and heat it. Reduce the heat to medium. Using a spoon, place small portions of the batter into the pan and form them into pancakes (approx. 2 tbsp batter per pancake). Fry slowly until the underside is golden brown, then flip and finish baking until golden brown on the other side. Repeat with the remaining batter.
Serving
- 1Sprinkle the pancakes with fresh sprouts. For the dip, mix rice vinegar and soy sauce and serve with the warm pancakes.
Knuspr-Küche
Serve the sandwich with a glass of cool white wine or an Italian aperitif for the full holiday feeling.