Go Back
Tammi Kwok

Kimchi and Parmesan Waffles

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 Method Notes

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.

Method
 

  1. Mix the salt, flour, corn starch, baking powder and baking soda in a bowl. Make a well in the centre.
  2. In a separate bowl or jug, mix the melted butter, egg, butter milk and kimchi liquid together.
  3. Pour into the dry ingredients and mix gently till just combined. Lumps are okay, just do not over mix.
  4. Fold in chopped kimchi and parmesan.
  5. Heat and oil your waffle iron.
  6. 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.
  7. 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!