Bacon and Sauerkraut Pancakes
The sauerkraut in this recipe can also be substituted with jarred kim chi if you like. Or you can add a diced chili pepper to make it spicy.
Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- 2 scallions, minced
- 1⁄2 teaspoon Worcestershire sauce
- 1 cup sauerkraut
- 1 1⁄4 cups all-purpose flour
- 1⁄3 cup rice flour
- 1 1⁄2 cups water
- 1 small potato, peeled and shredded
- 1 small onion, skinned and shredded
- 4 slices cooked bacon, crumbled
- 3 Tbsp. vegetable oil
- 1⁄2 cup mustard or dipping sauce
- Combine, sour cream, Dijon mustard, scallions, and 1 Worcestershire sauce in a small bowl. Let it sit for at least 30 minutes and up to 24 hours before serving.
- Place the sauerkraut in a small strainer and let it sit over a bowl for 30 minutes. Squeeze it regularly to remove as much of the moisture as possible. Combine the flours in a medium bowl. Slowly stir in the water until it is thoroughly mixed. Add the drained sauerkraut, potato, onion, and bacon to the batter. Stir until it is combined.
- Place the griddle over medium-high heat. Add half of the oil to the pan and swirl so it is evenly coated.
- Pour one-quarter of the batter slowly onto the griddle. Cook for 3 minutes, or until the bottom is golden and bubbles have risen to the top. Flip it over, press against the pancake with the back of your spatula, and cook for 3 minutes. Press firmly. If batter comes through on the top, flip and cook for 1 minute before pressing to make sure the center is cooked. Repeat with the rest of the batter.
- Transfer to a serving platter and serve with mustard dipping sauce.