Step 1

For the dipping sauce: Combine the soy sauce, honey, sesame oil and sriracha in a small bowl; set aside.

Step 2

For the pancakes: Mix together the flour and cornstarch in a bowl. In a pitcher, combine the soda, honey, soy sauce and sesame oil. Add the wet ingredients to the dry ingredients and fold together. Fold in the kimchi.

Step 3

Heat a nonstick skillet or griddle over medium heat. Melt some of the butter on the griddle and add 2-tablespoon scoops of the pancake mix. Cook until the first side is set, 2 to 3 minutes, then flip. Cook, flipping a few times, until the pancakes are golden, crisp and cooked through, an additional 4 minutes. Repeat with the remaining batter, adding some more butter for each batch.

Step 4

Serve with the dipping sauce, chili crisp, sliced chiles and cilantro leaves.