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1
Io To make the sauce, heat the sesame oil in a medium saucepan over medium-low heat.
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2
Add the garlic and saute for 5 minutes, or until soft and aromatic (be careful not to burn).
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3
Place the kuzu in a small bowl.
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4
Add the shoyu, vinegar, and 2 tablespoons of the water, and stir to dissolve the kuzu.
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5
Add the remaining water, mix well, then add to the saucepan with the garlic.
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6
Stirring constantly, bring the mixture to a boil, then reduce the heat to low and simmer 2 to 3 minutes, or until the sauce thickens.
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7
Stir the sesame seeds into the sauce, and set aside.
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8
To make the pancakes, whisk together the flour, salt, pepper, and baking powder (if using) in a large bowl.
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9
Slowly stir in the water to form a smooth pourable batter (it should be thinner than regular pancake batter).
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10
Add more water a little at a time, if necessary.
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11
Heat a little olive oil in a large skillet over medium heat.
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12
Drop the batter onto the skillet from a 1/4-cup measuring cup.
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13
Generously cover the uncooked side of the pancake with scallions.
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14
Cook about 3 minutes or until the bottom is lightly browned.
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15
Flip the pancake over and press down lightly with the spatula.
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16
Cook another 2 to 3 minutes, or until the edges are brown and curl up slightly.
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17
Transfer to a heatproof plate or baking sheet and keep warm in the oven.
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18
Continue making pancakes with the remaining batter.
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19
Drizzle the warm sauce over the pancakes and serve.
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20
Variations:
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21
Substitute other flours, such as rice, chickpea, or buckwheat, for all or part of the pastry flour.
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22
To make vegetable pancakes, substitute thinly cut julienned carrots, leeks, and/or daikon for part of the scallions.
