White Rice Kimchi Pancakes

large frying pan and large bowl

100g Doves Farm Organic White Rice Flour
2 tbsp Doves Farm Organic Cornflour
1 tsp Doves Farm Baking Powder
Pinch salt
Pinch brown sugar
200g kimchi
6 tbsp kimchi juice
6 tbsp water
groundnut oil, for cooking

FOR SERVING
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp dried chili flakes (optional)
1 spring onion

1. Put the flour, cornflour, baking powder, salt and sugar into a large bowl and stir to combine.
2. Drain the kimchi, add 6 tablespoons of the juice and 6 of water to the bowl and beat to make a smooth thick batter.
3. Add the kimchi.
4. Put some oil into a large frying pan and heat until nice and hot.
5. Spoon some batter into the pan to make four 7.5cm/3” circles and cook over a medium heat.
6. When the top is set and the base is golden and crispy, turn the pancakes over, add a little more oil and cook the other side.
7. Transfer the cooked pancakes to a plate and repeat until the batter is used.
8. Measure the soy sauce, rice vinegar, sesame oil and chili, if used, into a small bowl and stir to make a sauce.
9. Slice the spring onion, scatter it over the warm kimchi pancakes and serve with the sauce.