Scallion Pancakes

• 1 1/2 cups low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hot chili paste, such as sriracha hot chili paste
• 1 tablespoon sugar
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds
• 1 big slice fresh ginger, smashed
• 1/2 bunch fresh cilantro, leaves and stems
• 1 large egg
• 3/4 cup water
• 1 teaspoon toasted sesame oil
• Pinch kosher salt
• 1 cup all-purpose flour
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup finely chopped scallion
• 1 tablespoon toasted sesame seeds
• Peanut oil, for frying

1. For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes.
2. Remove the ginger and cilantro before serving.
3. For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well.
4. Add the flour and blend until smooth, it should be the consistency of heavy cream.
5. Stir in the cilantro, scallion, and sesame seeds.
6. Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel.
7. Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan.
8. Cook until set, about 2 minutes.
9. Flip the pancake with a spatula and cook on the other side for about 1 minute.
10. Place the scallion pancake on a platter and make another pancake with the remaining batter.
11. Cut the pancakes into wedges or roll them up and cut them into pieces.
12. Serve with the dipping sauce.

soy sauce, rice vinegar, hot chili paste, sugar, sesame oil, sesame seeds, ginger, fresh cilantro, egg, water, sesame oil, kosher salt, flour, fresh cilantro, scallion, sesame seeds, peanut oil

Taken from www.foodnetwork.com/recipes/tyler-florence/scallion-pancakes-recipe.html (may not work)