Try our version of the Korean pancake – made easy to cook and flip thanks to a smaller size! Cook shrimp with kimchi and a delicious blend of everyday McCormick® ingredients, like ginger, crushed red pepper and sesame seeds. Pour batter to form small pancakes and serve ‘em with a drizzle of nutty, soy-sesame sauce.
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.
Meanwhile, mix soy sauce, remaining 2 tablespoons vinegar and 1 teaspoon sesame seed in small bowl. Cover. Refrigerate until ready to serve.
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.