1 cup of flour (I use plain white or rice flour for my gluten free friend)
2 cloves of garlic minced
2 tbsp of soya sauce
1 tbsp sesame seeds
1 medium carrot julienned (you can use your peeler to get thin peels as well)
4 green onions julienned
1 cups of water
few tbsp of veg oil
1/4 cup of soya sauce (Korean and Japanese are the best)
1 tbsp of white vinegar
1 tsp of toasted sesame seeds
pinch of chilli flakes (or more if you like)
Mix all together and put in one or two small dipping dishes.
In a large fry pan, heat 2 tbsp of oil over a medium heat. Mix all the ingredients except oil in a bowl. The mixture should be similar to a breakfast pancake batter. Pour a ladle full of batter into the fry pan and, using a spatula, spread the mixture out well so it is in a thin layer. When the pancake browns on one side, flip and brown on the other. You may have to press it down after flipping as the flip side is bumpy and needs a little help getting brown. Place in a warm oven while you cook the rest of the batter. You may need to add more oil as you cook the other pancakes. When finished, cut pancakes like a pizza and serve with dipping sauce and chopsticks.