The recipe is flexible, and the batter couldn’t be easier to put together. If you like extra funkiness, add more kimchi. If you’re not crazy about spice, cut down on the peppers. If you want these to be vegan, use a vegetarian kimchi. The batter can be used right away, but if you let it hang out in your fridge it’ll ferment and develop more flavor and good-for-your-gut bacteria. I’ve let the batter sit for up to a week, and have only had progressively better pancakes. Make a batch, keep it in the fridge, and you’ve got yourself a kind of insurance policy for great meals all weak.