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Spicy Kimchi Mushroom Pancakes

Makes 10 5-inch pancakes

Kimchi is a staple on Korean dinner tables. This spicy, seasoned pickled cabbage is available at Asian markets and many specialty grocers and health food stores.

2 15- or 16-ounce jars kimchi
¹/₂ pound oyster mushrooms
4 green onions
1 pound wheat flour
1 ¹/₂ cups water
1 tablespoon minced garlic
2 teaspoons salt
1 tablespoon vegetable oil

Drain the kimchi and then dice it along with the mushrooms and green onions.

In a large bowl, mix flour, water, garlic, and salt until evenly blended. Add kimchi, mushrooms, and green onions to the batter and mix well.

Heat oil in a skillet. Add a full ladle of the batter and fry the pancake making sure that both sides are cooked evenly until light brown.

Per 5-inch pancake

Calories: 316
Fat: 2 g
Saturated Fat: 0.3 g
Calories from Fat: 5.7%
Cholesterol: 0 mg
Protein: 6.1 g
Carbohydrates: 68.2 g
Sugar: 30.6 g
Fiber: 2.8 g
Sodium: 498 mg
Calcium: 54 mg
Iron: 3.3 mg
Vitamin C: 19.7 mg
Beta Carotene: 235 mcg
Vitamin E: 0.2 mg

Source: Hangawi, New York, New York. Published in Best in the World II, Jennifer Keller, R.D., editor.