Green Onion Pancakes
[Vegan]

For the Dipping Sauce:

1. To make the dipping sauce, combine all of its ingredients in a small bowl. Thinly slice the reserved chives and stir them into the sauce. Set aside.

To Make the Pancakes:

1. In a medium bowl, combine the flour and salt. Whisk in the water until the batter is well blended and free of lumps. Heat a medium skillet over medium heat and coat the surface evenly with 1 tablespoon (15 ml) of the oil.
2. Spread one-quarter of the chives across the skillet in a single layer, then pour 1 cup (235 ml) of the batter evenly over the chives. (Don’t worry about making a perfect circle of batter like a traditional pancake; this savory version is meant to have a rustic and free-form shape. The batter is more about holding the chives together and less about forming a pancake.)
3. Fry until the edges of the pancake start to crisp and the bottom is golden brown, about 4 minutes.
4. Gently flip the pancake and fry the other side until cooked through, about 2 minutes. The pancake should feel springy and have a slightly chewy texture. Transfer to a serving dish and cover, then repeat the process with the remaining three pancakes.
5. Serve warm with the dipping sauce.