Pancakes:
2 cups all-purpose flour
1 cup warm water
Peanut oil
1 cup Red Dog Farm green garlic, chopped
Sea Salt

Dipping Sauce:
1/4 cup light soy sauce
1 Tbls seasoned rice vinegar
½ tsp sesame oil
1 tsp sugar
½ tsp ginger, minced
1 garlic clove, minced

Make the dipping sauce by whisking together ingredients in a bowl. Set aside.

To make the pancakes, place the flour in a large mixing bowl and slowly stir in the warm water to form the dough. Transfer to a floured surface and knead 3-4 times. Cut the dough ball into four even pieces.

Take one ball of dough and roll out into a circle using a rolling pin. Sprinkle the garlic over the dough and fold it into itself 3-4 times, until the green garlic is spread evenly throughout the dough. Roll the dough into a circle about 8 inches in diameter. Repeat with remaining dough.

Heat a large skillet to medium-high heat. Brush the pancakes on each side with oil and sprinkle each side with a pinch of salt. Fry in the pan for 2-3 minutes, or until it turns golden brown. Flip the pancake and cook for another 2-3 minutes. Repeat with remaining pancakes. Transfer to cutting board and cut into wedges.

Serve with dipping sauce. Makes 4