Chinese pancakes with green onions and dipping sauce

Ingredients:

Pancakes with green onions

• 1 egg category CO
• 3/4 cup water
• 1 teaspoon toasted sesame oil
• A pinch of salt
• 1 cup premium wheat flour
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup finely chopped green onions
• 1 tbsp. toasted sesame seeds
• Peanut oil for frying

Dip sauce

• 1.5 cups low-sodium soy sauce
• 1 tablespoon hot chili pepper paste (such as Sriracha hot chili sauce)
• 1 tbsp. l. rice vinegar
• 1 tbsp. sugar
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds
• 1 large piece of fresh ginger, crushed
• 1/2 bunch fresh cilantro (leaves and stems)

Preparation:

1. For pancakes: Place the eggs, water, sesame oil, and salt in a blender and blend well. Add the flour and blend until smooth. The batter should have the consistency of thick sour cream. Add the cilantro, green onions, and sesame seeds.
   
   For the dipping sauce: Combine all sauce ingredients in a bowl and let sit while you prepare the pancakes. Remove the ginger and cilantro before serving.
2. Heat a large nonstick skillet over medium-high heat. Add a teaspoon of peanut oil and grease the skillet with a paper towel.
   
   Pour half the batter into the pan, swirling and shaking it to spread it evenly across the bottom. Cook until the pancake is cooked through, about 2 minutes. Flip it over with a spatula and cook the other side for another minute.
3. Place the onion pancake on a plate and make another pancake with the remaining batter. Cut the pancakes into triangles or roll them into tubes and cut into pieces. Serve with dipping sauce.