Shrimp & Kimchi Korean Pancake

• 1/2 cup pancake mix such as Bisquick(R)
• 1/2 cup lemon lime soda chilled
• 2 tablespoons rice vinegar divided
• 2 teaspoons sesame seed McCormick(R), divided
• 1/2 teaspoon ginger McCormick(R), Ground
• 1/4 teaspoon mccormick red pepper, crushed
• 1/2 cup kimchi prepared, drained and chopped
• 1/4 pound medium shrimp cooked, cut in half into 2 flat pieces
• 2 tablespoons soy sauce
• 2 green onions thinly sliced
• 4 tablespoons oil

1. Mix pancake mix , soda, 2 teaspoons of the vinegar, 1 teaspoon of the sesame seed, ginger and crushed red pepper in medium bowl until blended. Stir in kimchi, shrimp and green onions. Refrigerate batter 5 minutes.
2. Meanwhile, mix soy sauce, remaining 2 tablespoons vinegar and 1 teaspoon sesame seed in small bowl. Cover. Refrigerate until ready to serve.
3. Heat 2 tablespoons of the oil in 10-inch nonstick skillet on medium-high heat. Pour 1/4 cup of batter per pancake into skillet. Cook pancakes until golden brown, turning when edges are dry. (Keep batter refrigerated while cooking batches.) Repeat with remaining batter, adding additional oil if necessary. Serve pancakes with dipping sauce.

pancake mix such, lemon lime soda, rice vinegar, sesame seed mccormickuae, ginger mccormickuae, mccormick red pepper, shrimp, soy sauce, green onions, oil

Taken from www.yummly.com/recipe/Shrimp-_-Kimchi-Korean-Pancake-2355977 (may not work)