We adapted this recipe for kimchi pancakes and used our Spicy Garlic sauerkraut in place of kimchi. It's delicious!

(adapted from Vegetarian Planet by Didi Emmons)

1 1/3 cups flour (unbleached white but really any kind will work)
1 1/2 cups glutinous rice flour (or more white flour)
1 tsp salt
3 eggs
1 3/4 cup water
1 bunch scallions (same as green onions)
1 cup of OlyKraut Spicy Garlic, plus some for garnish.

Dipping Sauce
1 TBS sesame seeds
2 tsps dark sesame oil
6 TBS soy sauce or tamari
2 TBS water
3 TBS rice vinegar
1 tsp sugar 
1 tsp minced fresh ginger
1 garlic clove, minced

oil for frying (coconut oil works well or grape seed)

1. In a large bowl, mix the flour and salt together.  In a smaller bowl, whisk together the eggs and the water.  Make a well in the flour mixture and slowly, stirring with a whisk, add the liquids to the flour.  Continue to whisk until the mixture is smooth.  The consistency should be thinner than regular pancake batter but thicker than heavy cream.

2. Combine the cut scallions and Spicy Garlic in a bowl and set aside.

3. Place a heavy skillet over medium heat.  Add the sesame seeds.  Let them sit until they just start to brown, then begin shaking the pan now and then until they are uniformly toasted.

4. Combine all of the dipping sauce ingredients in a bowl, and stir.  Set the bowl aside.

5. Over medium heat, heat a griddle or a heavy skillet at least 12 inches in diameter.  Put about 1 TBS of the frying oil in the pan then put a handful of the scallions and kraut in the pan in an 8 inch circle and then ladle about 2/3 cups batter over the vegetables to form a large pancake.  Let cook for about 3-4 minutes until browned and then flip and cook for a couple more minutes.

6. Repeat for the remaining 5 pancakes and then serve each person a pancake with some fresh Spicy Garlic Kraut on top and a small bowl of dipping sauce.

Serves 6.