Papaya Kimchi Pancakes

(2018 Pairings Recipe) Sweet and spicy kimchi pancakes with a peachy cream sauce.

Papaya Kimchi Pancakes

Total TimeTotal Time: 15 minutes

ServingsServings: 6


1 cup frozen DOLE Papaya Chunks partially thawed

1 cup kimchi premade roughly chopped with cup of packing juice set aside

1 cup rice flour

1 teaspoon kosher salt

¼ cup DOLE Pineapple Juice

2 tablespoons gochujang paste

2 Tablespoons vegetable oil

½ cup creame fraiche

3 tablespoons finely chopped chives

3 tablespoons DOLE Chef-Ready Cuts Diced Peaches, pureed

Nutrition Facts


  1. Slice the papaya chunks thinly with a mandolin. Add 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 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 an additional 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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