Ingredients
| ½ | cup flour |
| ¼ | cup cornstarch |
| ¼ | cup rice flour |
| 2 | tablespoons thinly sliced green onion |
| ½ | teaspoon Korean chili flakes |
| ½ | teaspoon salt |
| 1 | cup water |
| ½ | fluid ounce chopped kimchi |
| 4 | tablespoons canola oil, divided |
| 1 | cup HORMEL® Cup N’ Crisp pepperoni |
| ½ | cup low-moisture shredded mozzarella cheese |
| Bias sliced green onion, for garnish |
Directions
Heat oven to broil. Place baking rack in sheet pan.
In bowl, whisk together, flour, cornstarch, rice flour, green onion, chili flakes, salt, water and kimchi.
In large nonstick skillet over medium heat, add 1 tablespoon oil. Add half the batter to skillet; spread evenly. 4. Cook 4 minutes or until the bottom is crispy. Turn the pancake over and add 1 tablespoon oil to skillet allowing the oil to get underneath the pancake.
Cook 4 minutes longer. Turn and cook 2 minutes. Turn once again and cook 2 minutes longer making sure pancake is crispy, but not burned. Remove from skillet and place on oven rack. Repeat with remaining batter and oil.
Spread pepperoni and cheese over each pancake. Broil 1 to 2 minutes or until cheese is melted and golden brown.
Garnish with green onion.
Cut each pancake pizza into 6 pieces. Serves 6.