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1
Place rice and lentils in a bowl and fill with water.
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2
Cover with plate or towel and let soak for 24 hours at room temperature.
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3
On the following day pour off half of the soak water and then puree the rice, lentils, salt and remaining water in a food processor, blender, or by using a pestle and mortar.
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4
The batter should now resemble a semi-thick pancake batter.
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5
Add more water if needed.
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6
Cover and let sit for 12 more days at room temperature.
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7
Once the rice and lentil batter has visibly risen, it is ready to cook.
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8
Do not let the batter sit for too long after rising or the final pancake will be flat and sour due to overfermentation.
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9
If preparing the kimchi-infused honey, heat honey and kimchi in a double boiler, or bowl on top of a saucepan, on medium low for 510 minutes.
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10
Strain kimchi solids and reserve honey.
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11
Warm a pan on medium heat.
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12
Brush with a thin coat of coconut or sesame oil before each new pancake.
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13
Pour roughly 1 cup of batter per pancake and allow the pancakes to settle on their own.
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14
Cook for 23 minutes per side, flipping once.
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15
Serve warm or at room temperature with cultured butter and kimchi-infused honey.
