These savory pancakes are a delightful Asian-inspired dish, perfect for brunch or as an appetizer.
In a small bowl, mix the soy sauce, rice vinegar, scallions, and ginger. Set aside for dipping.
Let the sauce sit for a few minutes to allow the flavors to meld.
In a large bowl, combine the flour, sugar, and salt.
Sifting the flour can help avoid lumps.
Whisk in the egg, milk, and water until smooth.
Ensure the batter is lump-free for even cooking.
Stir in the shredded carrot, sesame oil, and scallions.
Mix gently to avoid overworking the batter.
Heat a non-stick skillet over medium-high heat.
Ensure the skillet is hot enough to sizzle a drop of water.
Pour a portion of the batter into the skillet, swirling to coat the bottom evenly.
Use a ladle for consistent portion sizes.
Cook until the bottom is golden brown, about 30 seconds.
Check the edges to ensure they are set before flipping.
Flip the pancake and cook the other side until golden, about 20 seconds.
Use a thin spatula to flip the pancake easily.
Repeat with the remaining batter to make additional pancakes.
Keep cooked pancakes warm in a low oven.
Serve the pancakes warm with the dipping sauce on the side.
Garnish with extra scallions for a fresh touch.
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