Bounce Like A Pancake
A week or so ago I was singing the praises of rubbery pancakes. I loved them, even the rubberiness, partly because I'd eaten them that way in a favorite Korean restaurant. But now, I'm not so sure.
I have been an enthusiast in the kitchen for many years, but only recently have I gotten more serious about my explorations. So, I got to considering the kimchi pancake again and decided to do another one, this time adding baking soda to the flour and water. As a non-baker, this was all new to me, but it made a difference and dare I say it, an improvement over the rubbery one that I had previously loved.
The edges were crispier, it had a little more thickness to it and the consistency was more pleasant for someone wanting a more traditionial experience. I also added a lot more kimchi and extra juice from the jar. Otherwise, the recipe is the same as the one noted above.
Maybe it's time to put away the sweet syrups and go savory. I'd say NOW is the time.
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See you next time, 
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