Onion pancakes in a frying pan

Ingredients:

Dip sauce

• 1.5 cups low-salt soy sauce
• 1 tbsp. l. rice vinegar
• 1 tablespoon hot chili sauce, such as Sriracha
• 1 tbsp. sugar
• 1 tsp toasted sesame oil, what can be used instead?
• 1 teaspoon toasted sesame seeds
• 1 large slice fresh ginger, minced
• 1/2 bunch cilantro, leaves and stems

Flatbreads

• 1 large egg
• 3/4 cup water
• 1 teaspoon toasted sesame oil
• A pinch of salt
• 1 cup flour
• 1/4 cup finely chopped cilantro
• 1/4 cup finely chopped green onions
• 1 tbsp. toasted sesame seeds
• Peanut oil for frying

Preparation:

1. For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you prepare the pancakes. Remove the ginger and cilantro before serving.
2. Make the onion pancakes: Place the egg, water, sesame oil, and salt in a blender and blend well. Add the flour and blend until the mixture reaches the consistency of heavy cream. Stir in the cilantro, green onions, and sesame seeds. Heat a large nonstick skillet over medium-high heat; add 1 teaspoon of peanut oil and grease the skillet with it using a paper towel. Pour half of the batter into the pan, swirling and tilting it to spread it in a thin layer across the bottom. Bake until set, about 2 minutes. Flip the pancake with a spatula and bake the other side for about 1 minute. Place the onion pancake on a platter and make a second one with the remaining batter. Cut into triangles or roll them into tubes and cut into pieces. Serve the pancakes with dipping sauce.