Garlicky Pork-And-Asparagus Pancakes

Directions

SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl.

Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients.

In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat.

Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature.

In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce.

When the pork mixture is cool, stir it into the reserved batter.

Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom.

Half fill a ¼ cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake.

Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1½ minutes per side.

Drain them on paper towels, then keep them warm on an uncovered platter in a 250 degrees F oven.

Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed.

Serve the pancakes hot with the dipping sauce.