Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Filling
Method
Pancake Preparation
- 1
Make the Batter
In a mixing bowl, combine the all-purpose flour, water, and salt. Whisk until smooth and no lumps remain.
- 2
Add the Egg
Crack the egg into the batter mixture and whisk again until fully incorporated.
Filling Preparation
- 3
Prepare the Kimchi
Chop the kimchi into small pieces and set aside.
- 4
Chop the Green Onions
Slice the green onions into thin rounds.
- 5
Cooking
- 6
Combine Ingredients
Add the chopped kimchi, green onions, and grated carrot (if using) to the batter. Mix well to combine.
- 7
Heat the Pan
In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat.
- 8
Cook the Pancake
Pour half of the batter mixture into the skillet, spreading it evenly. Cook for about 3-4 minutes or until the bottom is golden brown.
- 9
Flip the Pancake
Carefully flip the pancake using a spatula and add another tablespoon of oil if needed. Cook for an additional 3-4 minutes until the other side is golden brown.
- 10
Repeat
Remove the pancake from the skillet and keep warm. Repeat the cooking process with the remaining batter, adding more oil if necessary.
