Red Papaya Kimchi Pancakes

Sweet and spicy kimchi pancakes with a peachy cream sauce.

Photo of Red Papaya Kimchi Pancakes


1 cup rice flour
1 cup frozen DOLE® Red Papaya Chunks, sliced thinly on a mandolin
1 cup kimchi, premade, roughly chopped with ¼ cup of packing juice set aside
1 teaspoon kosher salt
1/4 cup DOLE Pineapple Juice
2 tablespoons gochujang paste
1/2 cup crème fraiche
3 tablespoons finely chopped chives
3 tablespoons DOLE Chef-Ready Frozen Peach Puree, thawed


  1. Add the papaya, kimchi and reserved juice, rice flour, salt, pineapple juice and gochujang In a large metal mixing bowl. Mix well with a spoon or gloved hands.
  2. Heat a medium non stick saute pan over medium to high heat and add 2 tablespoons of vegetable oil.
  3. Add the pancake the mixture either in one large batch or split into desired sized pancakes, and spread evenly with the back of a spoon to a thin round shape. Cook for 90 seconds and flip to reveal golden brown underside. Cook and crisp other side for another 90 seconds.
  4. Meanwhile, mix in a small bowl the crème fraiche, chives and peach puree.
  5. Turn the pancake over once more to ensure crisp texture on both sides before removing from pan and serving with a dollop of the crème fraiche mixture.
  6. Enjoy either hot immediately or cooled and cut into bite sized pieces.
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