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I let the batter rest in the fridge for a half hour. Then I heated a nonstick frying pan over medium-high heat, added a little more than a teaspoon of vegetable oil for each pancake and a generous half cup of batter, cooking the first side for about two minutes, and the other side for about a minute. I held them in a warm oven until they were all cooked. Then I sliced each pancake into six wedges and served them with a dipping sauce made of 1/4 cup soy sauce, 1/4 cup rice vinegar, 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, 1/2 teaspoon sriracha, and a scant tablespoon of water.
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Scallions are usually the main ingredient of Pa Jun, but you can add whatever sliced/shredded veggies you like and also various meaty bits, if you so choose. Quick, easy, yummy. This would make a great party appetizer, too.
***While we are on the topic of Asian quick fixes, this idea is probably not substantive enough to warrant its own post, but it's an excellent tip nevertheless. It's a trick I learned from my friend, Janice Padula: Use the leftover bits of last night's Chinese food to make an unusually delicious omelette. Fried rice, vegetable lo mein, Szechuan beef, what have you--throw it in there and scramble it up! YUM! You're welcome.