In a large bowl combine 2.5 cups of julienned vegetables with 3/4 cup of all purpose flour, salt, ground black pepper, red chili flakes and combine until all vegetables are coated. Then add a little water at a time and form a batter until all the water is absorbed. Then set aside for 10 minutes.

While you wait for the batter to hydrate, combine the soy sauce, rice wine vinegar, Red pepper powder, roasted sesame seeds, chopped green onions and thai chili pepper to form a dipping sauce.

In a medium (about 10 inches) skillet over medium heat, add 1 tbsp oil and allow it to heat up. Once the oil is hot, add half of the batter, and spread it out evenly to form the pancake. Cover the skillet for 30-60 seconds to allow the steam to cook the top side while the bottom side crisps up.

After 60 seconds, flip the pancake over, add 1 tsp of more oil and lift the pancake a little to allow the oil to get underneath the pancake so it can crisp up.

Once the bottom of the pancake is crisp turn off the heat and transfer the pancake to a wire rack so it can cool off a little allowing the steam to escape without the pancake losing its crispness, and the excess oil to drain off.

Slice it up into pieces, and serve it with the dipping sauce.

Enjoy :)