1cupcoconut milk(Do Not use full fat from a can. I used simple truth coconut beverage drink)
1tbspgarlic powder
½cupwater( add additional water if the batter is too thick)
½mediumonion, sliced into circles(can use onion, green onion or scallion)
1handfulripped fresh cilantro
3-4tbspvegetable oil(for frying)
Instructions
In a large bowl, combine the flour, garlic powder, baking powder, salt and pepper. Mix the dry ingredients and set aside.
In a large bowl, beat the 1 egg and add the kimchi juice, kimchi, coconut milk, and water. Mix until well combined. Mix in the onion circles.
Fold in the dry flour mixture into the wet ingredients.
Set aside for 3-4 minutes until the batter thickens
In a large nonstick skillet over medium-high heat, heat 1/2 tbsp of vegetable oil until shimmering.
Ladle about 1/2 cup of batter into the pan and cook until the bottom is golden brown and little holes start to show up on the pancake. Sprinkle in freshly chopped cilantro to the top of the pancake before flipping it.
Flip the pancake and cook until the second side is golden brown.
Repeat with the remaining oil and batter, making 5-6 thick and fluffy pancakes.
Place each pancake on baking sheet lined with parchment paper in a warmed oven until all the pancakes are done.
Serve with soy sauce topped with sesame seeds.
Notes
If you don't want to make thick and fluffy pancakes, simply add more water to thin out the batter and create 12 small pancakes. Optional: cook the pancakes in mini cast-iron skillets and bake until golden brown. Flip halfway through the cooking process. It should take about 10 minutes in the oven baking at 350 °F (176 °C)