Directions

1. Using a large mixing bowl, combine and whisk together the flour, very cold ice water and salt. Add the eggs, one at a time, and whisk until combined.
2. Using your KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet over medium high heat, add about 1 to 2 teaspoons of vegetable oil and top with some scallions, kimchi and a few mushrooms (as shown above). Feel free to arrange the veggies in the pan or simply throw them in.
3. Slowly pour in a thin layer of the pancake batter over the veggies into the pan. Let cook for about 3 to 4 minutes, or until nicely browned. Gently and carefully flip the pancake and cook the other side for about 2 minutes, or until cooked through. Remove from the pan and place on a clean plate.
4. Repeat steps to make the remaining pancakes. When ready to cut, transfer to a cutting board. Slice into wedges, serve and enjoy with soy sauce and roasted sesame seeds.