-
1
.
-
2
In a large bowl, mix the white flour, rice flour, and salt together.
-
3
In a smaller bowl, whisk together the eggs and the water.
-
4
Make a well in the flour mixture, and, slowly, stirring with a whisk, add the liquids to the flour.
-
5
Continue to whisk until the mixture is smooth.
-
6
The consistency should be thinner than regular pancake batter but thicker than heavy cream.
-
7
Combine the cut scallions, carrots, and peppers in a bowl.
-
8
Set the bowl aside.
-
9
Place a heavy skillet over medium heat.
-
10
Add the sesame seeds.
-
11
Let them sit until they just start to brown, then begin shaking the pan now and then until they are uniformly toasted.
-
12
Combine all of the dipping sauce ingredients in a bowl, and stir.
-
13
Set the bowl aside.
-
14
Over medium heat, heat a griddle or a heavy skillet at least 12 inches in diameter.
-
15
Pour on 1 tablespoon of the oil, then scatter a handful of the vegetables into the oil, over a roughly 8-inch circular area.
-
16
Immediately ladle about 2/3 cup of the batter over the vegetables, to form a large pancake.
-
17
Let the pancake cook for 3 to 4 minutes, until it is browned on the bottom side, then flip the pancake (I use two spatulas for this), and cook it for 2 minutes on the other side.
-
18
Transfer the pancake to a plate.
-
19
Continue to make the 5 remaining pancakes as in step 5, using about 1 tablespoon oil for each pancake.
-
20
If youd like, hold the cooked pancakes in a warm oven until all are made.
-
21
Serve each pancake with a small bowl of the dipping sauce.
