Ingredients
2 garlic cloves
3/4 tsp salt
3/4 cup water
2 large eggs, beaten
1 tablespoon Asian sesame oil
3/4 cup all-purpose flour
1 bunch scallions, cut into thin matchsticks
3 tablespoons cilantro, chopped fine
1/2 red bell pepper, cut into thin matchsticks
1/4 cup vegetable oil, divided
Preparation
Mince and mash garlic with 3/4 tsp salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, cilantro, bell pepper. · Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 Tbsp each, with some vegetables), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch.
