Kimchi Pancake 泡菜煎饼

[Ingredients] 材料

• 3/4 cup cabbage kimchi, sliced 包菜泡菜 3/4 杯，切片

• 1/2 onion, peeled and sliced 洋葱 1/2，去皮切片

• 1/2 cup all purpose flour, sifted 多用途面粉 1/2 杯，过筛

[Others] 其他

• 3tbsp kimchi juice 泡菜汁 3 汤匙

• 1/2tsp salt 盐 1/2 茶匙

• 1/2tsp sugar 糖 1/2 茶匙

• 2tbsp oil 油 2 汤匙

• 1/4 cup water 水 1/4 杯

• 1 stalk spring onion, sliced 青葱 1 条，切片

[Steps] 步骤

1. In a large mixing bowl, combine all ingredients together, except spring onion. Mix well with a spoon. If it is too thick, add a little more water until a smooth batter is formed. 将所有材料，除了青葱，放入大碗中，用汤匙拌匀。如果混合料太浓稠，可再加少许水之拌匀成顺滑面糊。

2. In a pan, heat 2tbsp of oil over high heat. Pour pancake batter onto pan. Using a spoon, spread thinly and evenly. Pan-fry until the bottom turns golden brown and crispy, about 5mins. 平底锅中用大火烧热 2 汤匙油，倒入面糊。用汤匙将面糊均匀抹平。简约 5 分钟至底部金黄酥脆。

3. Flip pancake over, lower the heat to medium, and cook for another few mins. 将煎饼翻面，转中火，再见数分钟。

4. Place on serving plate and sprinkle spring onion over. 上碟，撒上葱花。