These crisp, lacy pancakes are all about that golden, deeply savory crust you get from letting the batter sit undisturbed in a hot pan until the edges turn deep brown and crackly. Rice flour and tapioca starch team up for a batter that fries up thin and crisp on the outside while staying tender in the middle, and a full handful of scallions in every pancake gives you that sweet, slightly charred allium flavor in every bite. The dipping sauce is where the real punch lives — tamari, rice vinegar, and gochugaru come together into something tangy, salty, and just spicy enough to cut through the richness of the fried pancake. Slice each one into wedges while it's still hot so the edges stay shatter-crisp, and scatter on toasted sesame seeds for a little extra nuttiness. It's a great snack or light meal to keep in a vegan rotation, especially when you want something that feels indulgent but comes together in one pan.
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In a large bowl, whisk together the rice flour, tapioca starch, and salt. Add the egg, cold water, and sesame oil, and whisk until a smooth, thin batter forms — it should be pourable and slightly thinner than pancake batter.
In a small bowl, stir together the tamari, rice vinegar, sesame oil, and gochugaru until combined. Set the dipping sauce aside.
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