I like a runnier batter since I dont like the cakey texture of the finished pancake. I also throw in some korean beef seasoning...my ultimate secret weapon! My batter is a mix of AP flour, water, beef seasoning, kimchee and for this time- diced potatoes. I usually put finely ground pork raw into the batter since it works well with the kimchee and almost everything else. But since I'm trying to use up my chicken (I had defrosted a bunch of chicken since I thought my friends were coming for dinner yesterday and today but they ended up flaking), not wanting to go to the grocery store for one item, and wanting to eat less meat when possible, the potatoes were given a trial run today. I also like to make my pancakes into palm sized circles versus a giant circle that gets sliced up. If you are going to use onions, I suggest green/ spring onions. I have also used enoki mushrooms partly for their look and delicate taste. I forgot to take a batter picture so here is one in the pan:
So I'm a fan of the crunchy edges. The point isnt to make perfect Sandra Lee or Giada-like circles. You want the ridges and the brown splotches on the surfaces. You do...trust me. See how the color of your ingredients manage to peek through the batter and paint the landscape anyways?
And voila...this is a perfectly cooked Korean Kimchee pancake in my humble opinion. Well, also 31 years of eating this stuff too. Go make this stuff...just wear your frying clothes! =)