A batter-based pancake featuring long whole scallions and a soy-vinegar dipping sauce.
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In a large mixing bowl, whisk together the flour and cornstarch until combined.
Add the ice cold water and the egg to the flour mixture, whisking gently until just combined; do not overmix, a few lumps are fine.
In a small side bowl, whisk together the soy sauce, rice vinegar, sesame oil, and chili flakes to create the dipping sauce.
Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of vegetable oil.
Lay the whole scallions in the pan in a single flat layer, letting them sizzle for 30 seconds.
Pour the batter evenly over the scallions, using a spatula to spread it to the edges of the pan.
Cook for 3-4 minutes until the bottom is golden brown and crispy, then carefully flip the pancake.
Add the remaining oil around the edges, press down with a spatula, and cook for another 3 minutes until both sides are crisp.
