Pour flour and salt into a large mixing bowl. Add water and egg. Whisk ingredients well.
Add Cleveland Kitchen Classic Kimchi, kimchi liquid and chilis to bowl. Mix well. Add ice cubes to keep the batter cold.
Heat a large pan over medium-high heat. Pour a generous amount of vegetable oil to cover pan.
Pour pancake mixture onto pan. Cook on medium heat, turning pancake over when bottom is cooked and the top is partially cooked.
Keep cooking until pancake reaches desired crispiness.
Serve & Enjoy!
Notes
Chef's Note: Liquid from the Classic Kimchi is a key ingredient. It gives the pancake batter an added boost of Kimchi flavor and some really nice color.
