Cut the sour kimchi to your liking, wash the chives clean, and cut them into 3-5cm long pieces.
The kimchi soup is purposely moist without adding or removing it.

Pour 1.5 cups of water into 2 cups of pancake mix and mix evenly.
To make kimchi pancake batter chewy and crispy, it's better to add less water and make it a little dry.
Since the kimchi has moderate moisture, 2 cups of pancake powder and 1.5 cups of water are appropriate.

Add sour kimchi and chives to the dough and mix well.
Mix the dough and add more pancake powder if it is too watery, and if it is stiff, add a little more water to adjust the concentration of the chives kimchi pancake.

Grease a heated frying pan with plenty of cooking oil and spread the dough in moderately.
In this case, do it between medium and low heat, and turn it upside down when the color changes as the edge ripens.

Turn it over and spread it thinly with a spatula.
If you press it after it's overcooked, it won't spread out well, so it's better to turn it over and press it when the edge is a little cooked.
Turn it over again and spread it out and fry it until it's golden.

Fry it back and forth.
Don't cook the kimchi pancake on low heat, but keep it on medium heat and cook it until it's.

The crispy and chewy kimchi pancake is completed.
I used the amount of recipe above, and I got exactly four.
I pressed it down and made it thin, so it's good to rip and it's.
Maybe because the kimchi is delicious, it's good because it's just right without any other seasoning.
Sometimes when I make pancakes on a rainy day menu, there are times when some people don't agree on kimchi pancakes, some people don't agree on chives pancakes, and I think that's perfect.