Broccolini Basil And Kimchi Pancakes | Donna Hay

Ingredients

• 1 cup (180g) rice flour
• 1¼ cups (200g) wholemeal (whole-wheat) flour
• ½ teaspoon sea salt flakes, plus extra to serve
• ½ teaspoon cracked black pepper
• 1½ cups (375ml) water
• 1 egg
• 2 green onions (scallions), thinly sliced, plus extra to serve
• 1½ cups (300g) kimchi, roughly chopped
• ⅓ cup Thai basil leaves, finely chopped, plus extra leaves to serve
• 1 bunch broccolini, tops reserved, stems finely chopped
• 2 tablespoons light olive oil
• 2 tablespoons tamari
• 2 teaspoons sesame oil
• 2 tablespoons mirin (Japanese rice wine)
• 2 tablespoons rice wine vinegar