Kimchi pancakes

 Followed the recipe from Bon Appetit verbatim for this one, and it was perfect. Recipe makes 6 pancakes, good for 2. 

In a big bowl, beat an egg, 1 tbsp kimchi brine, 1 tbsp soy sauce, 1/4 cup water. Then whisk in 3/4 cup plus one tbsp flour (I used whole wheat pastry flour). Coarsely chop 1.5 cups kimchi, put that in the bowl. Slice up 4 scallions and put 3/4 into the batter, save 1/4 for garnish. 

Put some oil in a pan and drop about 1/4 cup batter and flatten into a circle. In our 12 inch pan, I can do 4 at a time. Let it cook 2-3 minutes on Med/Med-High or until golden brown on one side. Flip and cook same amount on other side. 

Serve with soy and white vinegar dipping sauce (1:1) or a drizzle of soy sauce and mayo on the side. Top with scallions. 

You can use lots of different vegetables in this pancake style. All scallions, cabbage maybe, shredded carrots etc. Benji really likes these too.