Kimchi and Spring Onion Pancakes with Bacon and Maple | Outback Barbecues

Ingredients

• 150g plain flour
• 1 1/2 tablespoons cornflour
• 1 teaspoon caster sugar
• 1 teaspoon baking powder
• 2 eggs
• 1 1/2 tablespoons kimchi juice from the jar
• 1 1/2 tablespoons light soy sauce
• 200g kimchi, chopped
• 4 spring onions, finely sliced
• Oil, for cooking
• 10-12 rashers streaky bacon
• 2 tablespoons light soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 2 tablespoons maple syrup
• 1 bird’s eye chilli
• 1 tablespoon lime juice