Ingredients
- 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
Instructions
- 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 for 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 pan
and then Add to Home Screen.
