Vegetable Pancakes Recipe (with Video)

For the Dipping Sauce
1. Combine soy sauce, rice vinegar, and sesame oil in a small bowl and stir briefly to combine.
2. Set aside.
For the Pancakes
1. In a large bowl, whisk together all-purpose flour, whole wheat flour (or other flour), 1/2 teaspoon of salt, and baking powder until well-combined, about 30 seconds. Set aside.
2. In a separate medium bowl, whisk together egg, doubanjiang (or other fermented bean paste), garlic, and water until mixture is homogeneous, about 1 minute.
3. Add wet mixture to large mixing bowl with flour mixture and whisk together just until a smooth, loose batter forms; the consistency should be similar to pancake batter; it should flow easily off the whisk and puddle briefly on top of the batter in the bowl.
4. Add additional ice-cold water as needed to achieve this consistency, taking care not to over-mix the batter.
5. Add salted cabbage (or kimchi), grated carrot, and sliced scallions to batter and, using flexible spatula, fold in vegetables gently until evenly incorporated.
6. Heat oil in 12-inch stainless steel, well-seasoned cast iron, or nonstick skillet over medium-high heat until shimmering.
7. Using a large spoon, small ladle, or measuring cup, add batter in 3-tablespoon (1 1/2-ounce; 45ml) portions (you can make larger or smaller pancakes as desired) to hot oil.
8. For thinner, crispier pancakes, press down on batter to flatten them out; for thicker, fluffier pancakes, leave batter undisturbed.
9. Cook, swirling oil once or twice, until pancakes are golden brown and crispy on first side, 2 to 3 minutes.
10. Flip pancakes and continue cooking, swirling oil once or twice, until second side is golden and crispy, 2 to 3 minutes more.
11. Transfer pancakes to wire rack set in rimmed baking sheet or paper towel-lined plate and season with salt.
12. Repeat process with remaining batter, adding more oil if pan becomes too dry.
13. Serve pancakes hot with dipping sauce alongside.