Typically, I'd stick to just kimchi in my pancake, but, I had some seasoned squid, and decided to go all out. The mixture is part rice flour, part regular flour, and then you add in water and your ingredients to get a nice pancake batter consistency. I don't measure anything, I just play around until it feels right.
I use peanut oil and a cast iron pan to get a nice crisp outer layer. And make a little dipping sauce with soy sauce and sesame oil. These make for a great snack, morning or night.
Obviously not a gluten-free home.