Korean Cabbage Pancakes

• 1 cup water
• 1 large egg
• 1/2 cup rice flour
• 1/2 cup all-purpose flour
• 2 cups finely shredded cabbage
• 2 scallions, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 4 tablespoons vegetable oil
• 1 tablespoon finely chopped chives or scallion greens
• Kimchi for serving
• Soy sauce for serving

1. In a large bowl, whisk together the water and egg, then whisk in the rice flour, all-purpose flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Stir in the cabbage and scallions.
3. (Batter will be loose.)
4. In a 10-inch non-stick skillet heat 1 tablespoon of the oil over medium high heat until hot.
5. Make 1 pancake at a time: Add 1/2 cup of the batter, spreading the cabbage into a 6-inch circle.
6. Cook pancake until the underside is golden, about 2 minutes, then flip with a large spatula and continue to cook until both sides are golden and the cabbage is tender, about 2 minutes more.
7. Transfer the pancake to a cutting board and make 3 more pancakes in the same manner.
8. Sprinkle the pancakes with the chives and serve the pancakes with kimchi and soy sauce.

water, egg, rice flour, allpurpose, cabbage, scallions, kosher salt, freshly ground black pepper, vegetable oil, chives, soy sauce

Taken from www.foodandwine.com/recipes/korean-cabbage-pancakes (may not work)