1 cup all-purpose flour 2 tablespoons cornstarch 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon kosher salt 1 teaspoon baking powder 1 large egg 3/4 cup water 1 tablespoon gochujang (Korean chile paste) 1 cup kimchi (homemade or store-bought), chopped (6 ounces) 1/4 cup shredded mozzarella cheese (1.5 ounces) 1/4 cup shredded cheddar cheese (1 ounce) 2 tablespoons canola oil, divided Whisk flour, cornstarch, garlic powder, onion powder, salt, and baking powder together in a medium bowl. Add egg, water, and gochujang and whisk to combine. Add kimchi and stir to combine. Heat a large (preferably 10-inch) non-stick or cast iron skillet over medium. Add 1 tablespoon oil and tilt to coat. Pour in half the batter and spread with a rubber spatula to evenly cover the pan. Sprinkle half the mozzarella and half the cheddar evenly over the top. Cook undisturbed until bubbles form in the top of the pancake and the bottom is crisp and browned, 2 to 4 minutes. Flip the pancake with a large spatula and cook until the other side is crisped and browned, 2 to 4 minutes more. Transfer to a plate and repeat to make the remaining pancake. Serve panIngredients
Directions