Scallion Pancakes With Chili-Ginger Dipping Sauce
['1 (½") piece ginger, peeled, thinly sliced', '2 Tbsp. low-sodium soy sauce', '2 Tbsp. unseasoned rice vinegar', '1 tsp. chili oil', '1 tsp. sugar', '1 cup all-purpose flour', '¼ cup cornstarch', '1 tsp. kosher salt', '1 tsp. sugar', '1 cup chilled club soda', '2 tsp. low-sodium soy sauce', '1 tsp. toasted sesame oil', '10 scallions, thinly sliced on a diagonal (about 2 cups)', '4 Tbsp. vegetable oil']
Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved. Set sauce aside.
Whisk flour, cornstarch, salt, and sugar in a large bowl. Whisk club soda, soy sauce, and sesame oil in a medium bowl to combine, then pour into dry ingredients and whisk until smooth (be careful not to overmix; it’s okay if there are a few small lumps). Fold in scallions.
Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Pour ¼ cup batter into skillet. Cook, moving pan around on the burner for even cooking, until bottom of pancake is set and golden, about 2 minutes. Flip and cook, pressing down on pancake to create direct contact with pan, until other side is golden, about 1 minute. Continue cooking, turning often to keep scallions from burning, until golden brown and crisp and cooked through, about 5 minutes longer. Transfer pancake to a wire rack. Repeat process with remaining batter and remaining 3 Tbsp. oil 3 more times to make a total of 4 pancakes.
Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.
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