For the Pancake:

2½ to 3 cups mixed vegetables (thinly sliced):

4 green onions

½ cup zucchini (matchsticks)

⅓ cup sweet potato (thin strips)

½ small onion (sliced)

1 chili pepper (optional)

1 mushroom (sliced)

Optional: leek or chives

¾ cup all-purpose flour

½ teaspoon salt

¾ cup water

3 to 4 tablespoons vegetable oil (for frying)

For the Dipping Sauce:

1 tablespoon soy sauce

2 teaspoons vinegar

1 teaspoon chili flakes (optional)

1 teaspoon sesame seeds

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Make the dipping sauce:
Mix all sauce ingredients in a small bowl and set aside.
Prepare the batter:
In a large bowl, combine vegetables, flour, salt, and water. Mix until evenly coated.
Heat the pan:
Heat a non-stick skillet over medium-high heat and add oil.
Cook the pancake:
Spread the batter evenly in the pan and cook for 4–5 minutes until golden.
Flip and cook again:
Turn the pancake, add a little more oil, and cook for another 3–4 minutes.
Finish cooking:
Flip once more and cook for 1–2 minutes for extra crispiness.
Serve:
Transfer to a plate and serve immediately with dipping sauce.

Make it gluten-free: Use rice flour or a gluten-free flour blend instead of all-purpose flour.
Add protein: You can include tofu or chickpea flour for a protein boost.
Use different vegetables: Carrots, cabbage, or bell peppers work beautifully.
Don’t skip the oil: It’s key for achieving a crispy texture.
Serve immediately: The pancake is best enjoyed fresh off the pan.