Korean Vegetable Pancakes

Ingredients

• 1 1/3 cups unbleached white flour
• 1½ cups glutinous rice flour (see Notes) (or more white flour)
• 1 teaspoon salt
• 3 eggs
• 1¾ cups water
• 1 bunch scallions (about 6), halved lengthwise, then cut into 3-inch lengths
• 4 medium carrots, cut into thin 3-inch sticks
• 1 red bell pepper, seeded and cut into thin julienne strips
• 1 tablespoon hulled white sesame seeds
• 2 teaspoons dark sesame oil
• 6 tablespoons soy sauce
• 2 tablespoons water
• 3 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 teaspoon minced fresh ginger
• 1 garlic clove minced
• 4 to 6 tablespoons canola or corn oil

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