Cornstarch (2 tsp) can be added to make the pancake extra crispy.

Recipe can be prepared on a non-stick griddle without the oil at somewhere between 350F and 375F.

Egg can be added: Do not incorporate the egg into the batter. Instead, crack and beat an egg all at once. Once you have the pancake spread out in the oil, gently pour the egg on top.

To make the outsides extra crispy and boost the protein level of this add part chickpea flour to the wheat flour: a 50/50 mix. Add a bit of sesame oil to the cooking oil to give a nice flavor. Can be made using other scrap veggies and Indian spices in batter such as cumin, turmeric, coriander, and/or garam masala.

Sour cream or plain yogurt dip also good with Indian version. Thai curry pastes and fish sauce to spice it up.

1 cup kimchi, drained and chopped
1/2 cup reserved juice from kimchi
1 cup whole wheat flour
1 green onion, chopped
1 tablespoon vegetable oil (optional; see notes)
salt to taste
2 teaspoons of cornstarch (optional; see notes)

DIPPING SAUCE

1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon Korean chili pepper flakes
1/2 teaspoon toasted sesame seeds

1 cup kimchi, drained and chopped 1/2 cup reserved juice from kimchi 1 cup whole wheat flour 1 green onion, chopped 1 tablespoon vegetable oil (optional; see notes) 2 teaspoons of cornstarch (optional; see notes) 1 tablespoon rice vinegar 1 tablespoon soy sauce 1/2 teaspoon sesame oil 1/2 teaspoon Korean chili pepper flakes 1/2 teaspoon toasted sesame seeds

1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

2. Heat oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.