Scallion Pancakes with Chili-Ginger Dipping Sauce

I have very fond memories of going to a Chinese restaurant on Sundays as a kid (not every Sunday, probably more like once every couple of months, but it was as close to a "regular" spot as we got). I think it was the previous iteration of Pao's Mandarin House - this would have been in the 80s and early 90s, and I remember it being in Central Austin. Anyway - two things were always ordered - pig ears and scallion pancakes. When I saw this recipe and realized I had all the ingredients in the house, I was so excited! It really brought back some nostalgic feelings for easier times.

Scallion Pancakes with Chili-Ginger Dipping Sauce

From Bon Appetit

Ingredients

Sauce
1 ½" piece ginger, peeled, thinly sliced
2 Tbsp. low-sodium soy sauce (I used dark soy)
2 Tbsp. unseasoned rice vinegar
1 tsp. chili oil (I used chili flakes once, then sriracha the other time)
1 tsp. sugar

Pancakes
1 cup all-purpose flour
¼ cup cornstarch
1 tsp. kosher salt
1 tsp. sugar
1 cup chilled club soda (I used lime sparking water since that's what I had on hand)
2 tsp. low-sodium soy sauce (I used dark soy)
1 tsp. toasted sesame oil
10 scallions, thinly sliced on a diagonal (about 2 cups)
4 Tbsp. vegetable oil

Method

Sauce

Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved. Set sauce aside.

Pancakes and Assembly

1. Whisk flour, cornstarch, salt, and sugar in a large bowl. Whisk club soda, soy sauce, and sesame oil in a medium bowl to combine, then pour into dry ingredients and whisk until smooth (be careful not to overmix; it’s okay if there are a few small lumps). Fold in scallions.
2. Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Pour ¼ cup batter into skillet. Cook, moving pan around on the burner for even cooking, until bottom of pancake is set and golden, about 2 minutes. Flip and cook, pressing down on pancake to create direct contact with pan, until other side is golden, about 1 minute. Continue cooking, turning often to keep scallions from burning, until golden brown and crisp and cooked through, about 5 minutes longer. Transfer pancake to a wire rack. Repeat process with remaining batter and remaining 3 Tbsp. oil 3 more times to make a total of 4 pancakes.
3. Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.