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Kimchi and Parmesan Waffles

Tammi Kwok
What do you do when you have leftover buttermilk and kimchi to get rid of? Why, make waffles of course! These waffles are a great take on the popular kimchi pancake - they never get particularly crispy, but the grated parmesan gives you fantastic pockets of texture.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients
  

  • 3/4 cup plain flour
  • 1/4 cup corn starch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup buttermilk*
  • 1/2 cup kimchi liquid**
  • 1 cup kimchi chopped
  • 6 tbsp melted butter
  • 1 egg beaten
  • 1 cup grated parmesan
  • Pinch of salt
  • Butter to serve.

Instructions
 

  • Mix the salt, flour, corn starch, baking powder and baking soda in a bowl. Make a well in the centre.
  • In a separate bowl or jug, mix the melted butter, egg, butter milk and kimchi liquid together.
  • Pour into the dry ingredients and mix gently till just combined. Lumps are okay, just do not over mix.
  • Fold in chopped kimchi and parmesan.
  • Heat and oil your waffle iron.
  • Pour in just enough waffle mixture to cover 3/4 of the iron and cook according to your iron's instructions. The mixture expands A LOT.
  • Serve warm with butter.

Notes

*You can substitute buttermilk with milk, if needed.
**This is the liquid that the kimchi sits in. Simply drain off what's needed and add to the batter for extra flavour!
***If you find yourself waffle iron-less, not to fear! Simply fry this off in a pan instead and you'll have yourself a great savoury pancake!