1 egg

1 1/2 cups Kimchi

1 1/5 cups of flour

1 tsp soy sauce

1 tsp baking powder

1/4 cup water

1 tsp baking soda

1 tsp white vinegar

2 spring onions

1 Tbs of coconut oil or butter

​

In a bowl, whisk the egg, flour, baking powder, water, soy sauce, vinegar and baking soda.

 

Chop the Kimchi and spring onions, add to the mixture.

​

Warm the frypan to medium heat and cook the pancakes on both sides in the coconut oil or butter until warmed through.

​

Serve with a mixture of 1/2 soy sauce and 1/2 rice wine vinegar.

​