Kimchi Pancakes

Directions

1. In a large bowl, whisk together the plain flour, cornflour, and baking powder.
2. Gradually add the cold water, soy sauce, and sesame oil, stirring until you have a smooth batter.
3. Fold in the chopped kimchi, sliced spring onions, and julienned carrot until evenly combined.
4. Heat a little vegetable oil in a non-stick frying pan over medium heat. Pour in a ladle of batter and spread it out into a thin pancake.
5. Cook for 2-4 minutes until the edges are crisp and the bottom is golden brown. Flip carefully and cook for another 2-3 minutes.
6. Repeat with the remaining batter, adding more oil if needed.
7. Slice into wedges, sprinkle with toasted sesame seeds and extra spring onion, and serve immediately.