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1
Sift the flour, potato starch, baking powder and salt into a medium bowl.
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2
In a small bowl, whisk the egg white until frothy.
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3
Whisk the stock into the flour mixture, then whisk in the egg white.
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4
Whisk until smooth.
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5
Let the batter stand for at least 1 hour.
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6
Pour 1 1/2 tablespoons of vegetable oil into an 8-inch cast-iron skillet and set over moderately high heat for 1 minute.
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7
Arrange one-sixth of the scallion greens on the bottom of the skillet in a neat layer, all facing in the same direction; cook for 30 seconds.
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8
Pour 1/3 cup of the batter over the scallions.
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9
Scatter one-sixth of the shrimp and one-sixth of the squid over the batter and top with one-sixth of the red pepper strips.
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10
Stir the egg yolk with a fork, then decoratively drizzle a little of it over the pancake and cook until the underside is golden, about 4 minutes.
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11
Using 2 spatulas if necessary, carefully flip the pancake; drizzle a little oil under it if the skillet looks dry.
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12
Cook the pancake for 2 to 3 minutes longer, until golden brown on the bottom.
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13
Turn the pancake out onto a plate and repeat to make 5 more pancakes.
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14
Cut the pancakes into wedges with scissors and serve hot, with the Soy Dipping Sauce.
