Kimchi, Bacon and Egg Pancakes

Cook time 15 minutes
Servings 2


½ cup of plain flour, sifted

1 tsp baking powder

1 tbsp vegetable oil

2 eggs

⅔ cup water

1 tsp soy sauce

3 spring onions, cut into 2cm batons

2 tbsp kimchi, chopped

4 rashers of streaky bacon

1 tsp kecup manis

1 tsp chilli sauce

1 tsp sesame seeds

Kimchi, Bacon and Egg Pancakes


Preheat the grill element in the oven.

Whisk together the ⅔ cup water, one egg and soy sauce in a jug. In a bowl mix together the flour and baking powder. Make a well in the centre and whisk in the liquid, until there are no lumps and a smooth batter forms, add in the kimchi and spring onions and combine.

Add bacon to a pan. Turn the heat on to medium-high and once bacon fat starts to render, cook for 2 minutes on each side or until crisp all over. Drain on a paper towel.

While the bacon is cooking, heat oil in another non-stick pan over a medium heat, pour the batter in and spread out evenly. In a separate bowl lightly whisk the last egg and once the pancake starts to set drizzle the egg over the top. Place the pan under a grill for 2 minutes or until just set.

Add crispy bacon to one side of the pancake and using an egg flip, fold the pancake over the bacon to form a half moon shape.

Flip onto a plate and garnish with kecup manis, chilli sauce and sesame seeds.