Ingredients
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FOR THE DIPPING SAUCE:
1/3 cup soy sauce
2 tablespoons Frontier Co-op® Organic, Fair Trade Cane Sugar
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon sesame oil
2 cloves garlic, pressed
1/2 teaspoon Frontier Co-op® Crushed Red Chili Peppers
FOR THE PANCAKES:
1 cup flour
2 tablespoons Frontier Co-op® Cornstarch
1 teaspoon Frontier Co-op® Onion Powder
1/4 teaspoon Frontier Co-op® Organic, Fair Trade Cane Sugar
1/2 teaspoon Frontier Co-op® Sea Salt
8 ounces cold sparkling water (seltzer)
1 egg, slightly beaten
6 scallions, cut into 1-inch pieces (about 2 cups), divided
2 small carrots, cut into matchsticks (about 1 cup), divided
4 tablespoons vegetable oil, divided
Directions
1. In a small saucepan over medium heat, combine soy sauce, sugar, vinegar, water, sesame oil, garlic and red chili pepper. in a small saucepan. Bring to a simmer, stir well, turn off the heat, and set pan aside to cool.
2. In a large bowl, combine flour, cornstarch, onion powder, sugar and salt. Whisk until well combined. Add sparkling water and egg, gently stirring until well combined. Fold in 1 cup scallions and ½ cup carrots.
3. In a 12-inch skillet over medium heat, place 3 tablespoons vegetable oil. Once hot and simmering, place half of the pancake batter into the pan. Use a spatula to spread the pancake out in a circle toward the edges of the pan. Cook for 2 to 3 minutes, until golden brown.
4. Scatter 1/2 cup scallions and 1/4 cup carrots onto the raw side of the pancake. Flip and cook for another 2 to 3 minutes until golden brown. Remove from pan and place on a paper-towel lined plate to drain.
5. Pour the remaining tablespoon of oil into the pan and repeat the cooking process (Step #4) with the rest of the pancake batter and vegetables. Serve with dipping sauce.
