2Tablespoonsrice vinegaror sub with 1 tablespoon white vinegar
1-2teaspoongrated ginger
Instructions
Pancakes
Combine the flour and water and stir until it forms a smooth ball of dough. Knead very briefly. Lightly grease a bowl with oil (sesame!), and coat the ball of dough. Cover with a towel and let rest for about 30 minutes.
Meanwhile, finely chop the scallions and set aside.
Divide the dough into 4 equal pieces and roll out very thin. (Should be about the size of a standard baking sheet.) Brush with sesame oil and top with scallions and a sprinkle of salt.
Starting at one of the LONG ends, tightly roll up the dough. Seal it as best as you can, then cut it in half. Coil each of the halves. Set aside for 15 minutes as you continue with the remaining dough.
Using your hands or a rolling pin, pat the dough down into a flat circle. Heat a pan or griddle to medium-high heat and drizzle a little sesame oil in the pan. Once it sizzles a little, cook each pancake for about 2 minutes on each side. Repeat with remaining pancakes!
Dipping Sauce
Combine ingredients in a bowl and stir. Serve with pancakes (or gyoza, or veggies, or soba) and enjoy!
Notes
Optional: crush one or two cloves of garlic and add it to the pancakes with the scallions and sesame oil before rolling up the dough.