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For the pancakes: Begin by adding all of the ingredients except the oil, green onions, and shallots into a mixing bowl.
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Mix really well until you have a light pancake batter.
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The goal is to not have a thick batter, almost like a crepe batter, if you have ever made those.
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Fold in the green onions and shallots, mixing along the way, then let the batter sit, at room temperature, for about ten minutes.
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During this time, make the sauce.
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Combine all of your sauce ingredients, mix well, and set aside.
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When you are ready to cook the pancakes, heat a large skillet on medium heat.
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Add enough oil to coat the bottom of the pan.
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Ladle on the pancake batter, enough to almost fill the pan.
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Let these cook for about 4-5 minutes on each side.
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When the pancake is cooked on the bottom side, much like you would check for a classic, American pancake, flip, and cook on the other side for the additional amount of time.
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When the pancake is cooked, remove it from the pan and place on a paper towel lined plate.
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Repeat with the remaining batter, until the pancakes are cooked.
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When you are ready to serve, slice the pancakes into quarters, stacking them nicely on a plate, and serve with the dipping sauce.
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The result is a pancake that is out of this world in flavor.
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Texturally, the pancake is loaded with green onions, but oddly enough, not over powering.
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And the pancake itself is a bit crisp, yet spongy.
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When dipping it into the sauce, the bite is just balanced with a great soy and vinegar spice.
