Greens and kimchi pancakes

Name: Greens and kimchi pancakes
Yield: 6
Ingredients: 175g buckwheat flour; 1 tbs apple cider vinegar; 1/2 cup (125ml) unchlorinated water (this is essential for the souring to work); 1/4 cup (60ml) milk or nut milk; 1 egg, lightly beaten; 1/4 cup (55g) rapadura sugar (from health food stores); 1 tbs unsalted butter, melted; 1 tbs bicarbonate of soda; 3/4 cup (140g) kimchi, plus 2 tbs kimchi liquid, plus extra kimchi to serve; 80g Asian greens (we used bok choy, tatsoi and water spinach), thinly sliced; 1 large spring onion, finely chopped; 1/3 cup (65g) rice flour; 30g pickled garlic (from Asian food stores – optional), finely chopped; 1/2 cup (125ml) olive oil; Fried eggs, mayonnaise and toasted white sesame seeds, to serve; 1/3 cup (80ml) rice wine vinegar; 1/3 cup (80ml) tamari; 2 tsp toasted sesame oil; 2 tsp honey; 2 tsp kimchi liquid; 2 tbs finely chopped spring onion; 2 long green or red chillies, finely chopped; Pinch of salt flakes

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Matt and Lentil Purbrick have created the ultimate vegetarian fry-up, loaded with nourishing ingredients to give you the kick-start you need. Trust us, you won't even lament the absence of meat.

175g buckwheat flour
1 tbs apple cider vinegar
1/2 cup (125ml) unchlorinated water (this is essential for the souring to work)
1/4 cup (60ml) milk or nut milk
1 egg, lightly beaten
1/4 cup (55g) rapadura sugar (from health food stores)
1 tbs unsalted butter, melted
1 tbs bicarbonate of soda
3/4 cup (140g) kimchi, plus 2 tbs kimchi liquid, plus extra kimchi to serve
80g Asian greens (we used bok choy, tatsoi and water spinach), thinly sliced
1 large spring onion, finely chopped
1/3 cup (65g) rice flour
30g pickled garlic (from Asian food stores – optional), finely chopped
1/2 cup (125ml) olive oil
Fried eggs, mayonnaise and toasted white sesame seeds, to serve

Sauce

1/3 cup (80ml) rice wine vinegar
1/3 cup (80ml) tamari
2 tsp toasted sesame oil
2 tsp honey
2 tsp kimchi liquid
2 tbs finely chopped spring onion
2 long green or red chillies, finely chopped
Pinch of salt flakes

Method

1.

Place the flour, vinegar and water in a bowl and stir until it forms a thick paste. Cover, then set aside in a warm place for 12-24 hours to sour.
2.

Meanwhile, for the sauce, place all the sauce ingredients in a jar and shake to combine. Refrigerate until needed. The next day, add the milk, beaten egg, sugar, butter and bicarbonate of soda to the flour mixture and whisk to form a smooth batter.
3.

Transfer the pancake batter to a large bowl. Add kimchi and kimchi liquid, greens, spring onion, rice flour and garlic, if using. Stir to combine.
4.

Heat 1 tbs oil in a heavy-based frypan over medium-high heat. Add 2 tbs pancake batter, patting down with the back of a spoon to make it as thin as possible, and fry on one side for 2-3 minutes until the pancake starts to brown and become crispy underneath.
5.

Turn the pancake over, pressing again to flatten, and cook for a further 1-2 minutes until browned on both sides.
6.

Flip pancake once more, and fry for a final 1 minute or until extra crispy. Set the pancake aside in a clean tea towel or cover with a plate to keep warm while the remaining pancakes are cooking.
7.

Repeat with the remaining oil and pancake mixture. To serve, place the pancakes on plates, top with fried eggs and a spoonful of mayonnaise and kimchi.
8.

Sprinkle with sesame seeds and drizzle over sauce to serve.