Step 1

Mix all pancake batter ingredients together in a large bowl until smooth. Let the mixture stand for 30 minutes while you prepare the other ingredients.

Step 2

Mix all the dipping sauce ingredients. Set aside.

Step 3

Preheat a 9 inch, non-stick skillet with a lid over medium heat. Add the bean sprouts and cook until most of the moisture has evaporated. Remove the sprouts from the pan and set aside.

Step 4

Increase the heat to medium high. Add 1 tsp of oil to the skillet. Add the pork and shrimp and cook for 2-3 minutes, until cooked through. Add the scallions and sauté for 1-2 minutes. Remove the mixture from the pan and set aside.

Step 5

Add ½ tsp of oil to the skillet (if it looks dry) and pour about ½ c of the batter into the hot pan, tilting the pan quickly to create an even layer of batter that coats the pan.

Step 6

Distribute some of the cooked filling and bean sprouts over half of the batter and cover the skillet for 2-3 minutes, until the edges begin to brown. .

Step 7

Remove the lid and reduce the heat to medium, cooking until the bottom of the pancake is crispy, 3-5 minutes.

Step 8

Once the bottom of the pancake is golden and crispy, fold the pancake in half over the filling. Transfer to a plate and serve.

Step 9

Continue with the remaining batter and filling, adding a little oil as needed before pouring the batter.