Pancakes:
2 cups flour
1.5 cups cold water (to start, you might add more)
2 t chili paste (Korean or Thai will work, they’re pretty similar)
Pinch of Turmeric
2 t salt
1 bunch scallions, halved lengthwise then sliced into 2 inch pieces
Oil for frying

Dipping Sauce:
1/4 cup Bragg’s liquid aminos
1/4 cup rice wine vinegar
1.5 T agave
1 t sugar
1 T sesame oil
1 T plus 1 t chili paste (or more if you want to up the spiciness!)
1 T scallions, sliced thin
1 t garlic powder