Scallion Pancakes with Sesame-Garlic Sauce

• 1 1/2 cups whole wheat pastry flour
• Pinch sea salt
• Pinch black pepper
• 1/2 teaspoon baking powder, optional
• 1 3/4 cups water, or more as needed
• Olive oil for skillet
• 6 scallions, trimmed, sliced lengthwise, then cut into 1-inch pieces
• Cilantro leaves for garnish
• 1 tablespoon toasted sesame oil
• 10 cloves garlic, minced
• 1 1/2 tablespoons kuzu
• 1 1/2 tablespoons shoyu
• 2 tablespoons rice vinegar
• 1 1/2 cups cool water
• 2 tablespoons toasted sesame seeds

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

whole wheat pastry flour, salt, black pepper, baking powder, water, olive oil, scallions, cilantro, sesame oil, garlic, kuzu, shoyu, rice vinegar, water, sesame seeds

Taken from www.cookstr.com/recipes/scallion-pancakes-with-sesame-garlic-sauce (may not work)