Calamari Pancake

In a large mixing bowl, combine the flour and baking powder. Whisk them together.

Add the egg and water to the dry ingredients. Mix until just combined, be careful not to over mix.

Cut the kimchi into small, bite-sized pieces. Fold the cut kimchi into the batter.

Open the can of calamari. Carefully drain the oil into a small bowl; set this oil aside to use for cooking the pancakes later. Fold the drained calamari into the batter.

Cut the green onions into small pieces. Fold the chopped green onions into the batter.

Heat a large non-stick pan over medium heat. Add some of the reserved calamari oil (or other cooking oil) to the pan.

Once the oil is hot, pour a ladleful of batter into the pan. Use a spatula to spread the batter into a thin, even layer. Cover the pan and cook for 2 minutes.

Gently shake the pan or use a spatula to loosen the pancake from the bottom. Drizzle some oil over the top of the pancake. Carefully flip the pancake over with a spatula and cook for another 2 minutes.

Continue to flip and cook the pancake as needed, until both sides are golden brown and crispy. Repeat with the remaining batter, adding more oil to the pan as necessary.