Ingredients
- .5 cup of White wheat all-purpose flour
- 1 cup of Kimchi, chopped
- 3 tablespoons of Kimchi juice
- .5 cup of Water
- .25 teaspoon of Sugar
- .25 teaspoon of Table salt
- 2 tablespoons of Canola oil
Directions
- Take a large bowl and combine kimchi, flour, kimchi juice, water, sugar, and salt. The batter will look fairly thick.
- In a large nonstick pan (just trust me), heat oil over medium- medium-high heat. If you are used to using minimal oil for cooking you may be shocked, as I was, by how much oil is involved, but this is really crucial. (Coming from someone who tried to make low-fat pancakes and failed a bunch of times).
- When the pan is hot, spread the batter thinly over the pan and press down with a spatula to approximately 1/3″ thickness. It will sizzle.
- Flip over after about 2 minutes or when one side is completely crispy and browned. To test, just take the pan handle and shake it a little bit. Pancake should slide easily.
- Cook the other side for a few minutes until done and serve immediately with a simple dipping sauce. (1 tbsp soy sauce, 1/2 tbsp rice vinegar, some sesame seeds, green onions if desired).
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