Ingredients (makes 4 thin pancakes)
For Pancake:
- 1/2 cup~50 gm wheat flour
- 1/4 cup~25 gm rice flour
- 1/4 tsp~2 gm salt
- 2 spring onions, chopped
- 1 cup~100 gm Kimchi, chopped
- 3-4 tbsp kimchi juice
- 1/3 cup~60 ml cold water
For the Dip Sauce:
- 6 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp olive oil
- 2 tbsp sugar
Method:
- In a bowl, mix the flours with salt
- Add rest of the ingredients until a smooth batter is formed
- Heat a large pan and brush 1 tbsp oil. Spread the batter evenly on the pan. Heat until edges look cooked. Flip and cook the other side as well for 3-4 min
- Meanwhile, prepare the dip sauce by mixing all ingredients in a bowl
- Enjoy the kimchi hot with dip sauce