Cucumber Pancakes

Peel and slice the cucumber. Chop the green onion.

To make the batter, put the flour in a bowl. Break eggs and add them to the bowl. Add sliced cucumber, green onion, salt and black pepper. Add water and mix everything well.

Heat a skillet on medium heat. Add vegetable oil and swirl to coat the base. When oil is hot, put ¼ of the batter in the skillet. Spread batter evenly and thinly to cover the base of the skillet. Sprinkle some sesame seeds on the pancake.

After about 3 minutes or when the bottom is firm, shake the pan to make sure the bottom is not stuck. After another 2 minutes, check if the bottom is golden brown. When the bottom is golden brown and crispy, turn the pancake over. This is a pretty tricky step. You may flip it if you can. If you think you might break the pancake while flipping, you can slide the pancake onto a plate with the golden side on the bottom. Then turn the plate upside down and return the pancake to the skillet with the uncooked side on the bottom.

Repeat steps, shaking and checking until this side is golden brown. If needed, you may add more vegetable oil from the side to make the bottom crispy. Remember to shake the pancake after you add the oil so that the whole bottom gets crispy.

Transfer pancake to a serving plate. Continue making more pancakes until you use up the batter. When serving, you can cut one pancake into 4-8 slices.

If desired, make a dipping sauce: In a sauce bowl, add 3 tablespoons light soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil. Mix well.