Crack 1 egg into a medium bowl. Add 1 tbsp. Organic Gold Kimchi from Kehoe’s Kitchen brine, 1 tbsp. soy sauce, and 1/4 cup water and whisk to combine.
Whisk in 3/4 cup plus 1 tbsp. flour.
Coarsely chop 1+1/2 cups Organic Gold Kimchi from Kehoe’s Kitchen, add to bowl, and stir to combine.
Thinly slice 4 scallions on a diagonal. Add half to batter: reserve remaining scallions for serving.
Heat 1 tbsp. oil in a medium nonstick skillet over medium-high. Drop 1/4 cupfulls of batter onto opposite sides of skillet (pancakes should be about 4″ in diameter, so you’ll probably only be able to cook 2 at a time).
Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer.
Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil: you should have 8 pancakes.
