1 medium seedless cucumber, julienned, avoiding core
1 cup fresh bean sprouts
1/3 cup dry-roasted salted peanuts, coarsely chopped
2 cup all-purpose flour
4 green onions, with tops, thinly sliced
2 clove garlic, pressed
1/2 tsp salt
1/8 tsp salt
1/2 tsp black pepper
1/2 tsp sugar
1 3/4 cup cold water
2 eggs, lightly beaten
1 tsp toasted sesame oil
4 tsp canola oil, divided
1. For salad, combine sauce and vinegar in medium mixing bowl; whisk until well blended. Cut vegetable Julienned strips into 2 inch pieces. Add carrots, cucumber and sprouts to mixing bowl; toss to coat. Set aside.
2. For pancakes, combine flour, green onions, garlic, salt, pepper, and sugar in a large mixing bowl; mix well. Add water, eggs, and sesame oil; mix until ingredients are incorporated (do not overmix). Add 1/2 tsp of the canola oil to an 8-inch non-stick saute pan (do not use stainless cookware); heat over medium heat 1-3 minutes or until shimmering. Pour 1/3 cup batter into pan, immediately tilting and swirling pan to cover bottom. Turn when pancake starts to bubble and edges are golden brown. Cook an additional 45-60 seconds or until bottom of pancake is golden brown; remove from heat.
3. Repeat with remaining batter, adding an additional 1/2 tsp of the canola oil after each pancake. Top pancakes with salad and drizzle with remaining sauce from mixing bowl. Sprinkle with peanuts.