In a large nonstick skillet, heat 1 tablespoon each of the canola and sesame oils. For each flapjack, ladle 1/4 cup of the batter into the skillet, leaving space between them. Scatter some kimchi on top, pressing gently, and cook over moderate heat until bubbles start to appear on the surface and the edges are golden, about 3 minutes. Flip the flapjacks, add another tablespoon of canola oil to the skillet and cook until golden and crisp on the bottom, about 3 minutes longer. Transfer to a plate and repeat with the remaining batter.