New York Times Cooking
Ingredients:
For the Pancakes ½ cup all-purpose flour ½ cup potato starch (or ¼ cup each white rice flour and cornstarch) ¾ teaspoon fine sea salt, plus more as needed ½ teaspoon baking powder ¾ cup ice water 1 large egg ¼ cup finely chopped kimchi 4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got) 4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise 2 tablespoons grapeseed or peanut oil, plus more as needed For the Dipping Sauce 3 tablespoons soy sauce 2 teaspoons rice wine vinegar, plus more to taste 1 teaspoon finely grated fresh ginger or garlic (optional) ½ teaspoon sesame oil, plus more to taste Pinch of granulated sugar
Preparation:
Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop ¼ cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.