Kimchi Pancakes - Andrew Zimmern

Ingredients

• 2/3 cup all-purpose flour
• 3 tablespoons medium-grind cornmeal, such as Bob’s Red Mill
• 3 tablespoons semolina flour
• 2 tablespoons cornstarch
• 1 1/2 cups kimchi, drained and chopped, 1/4 cup liquid reserved
• 1 1/3 cups ice-cold sparkling water
• 1/2 cup plus 8 teaspoons grapeseed or canola oil
• 4 large eggs
• Togarashi (Japanese chile flakes blend) to taste
• Lemon wedges, for serving