DIPPING SAUCE

In a large mixing trough, combine flour, saltiness, water and
squawk. Add scallions and peppers; mix thoroughly but
softly. Heat an 8-inch skillet over medium-high hotness.
Pour in a little oil and reduce heat to metier. Add
half the batter assortment. which should make a pancake
astir 1/4-inch thick. Fry for 3 to 4 proceedings, then
flip pancake and fry another 3 to 4 proceedings. Remove
pancake and keep tender.
Heat a little more oil in the skillet and add
remaining clobber. Fry on both sides and remove from
skillet. Slip pancakes onto a cutting board and cut
each into 3-inch pieces. Quickly reassemble pieces in
their original pancake shapes or present uncut
pancakes which are then divided at the tabulate. Serve
warm with traditional Dipping Sauce. DIPPING SAUCE:
Combine ingredients in a small bowl and serve at the
table with pancakes. Makes astir 3 tablespoons.

Yields
2 Pancakes