Throw All Your Leftovers Into These Savory Veggie Pancakes

For the Dipping Sauce: Combine soy sauce, rice vinegar, and sesame oil in a small bowl and stir briefly to combine. Set aside. For the Pancakes: In a large bowl, whisk together all-purpose flour, whole wheat flour (or other flour), 1/2 teaspoon of salt, and baking powder until well-combined, about 30 seconds. Set aside. In a separate medium bowl, whisk together egg, doubanjiang (or other fermented bean paste), garlic, and water until mixture is homogeneous, about 1 minute. Add wet mixture to large mixing bowl with flour mixture and whisk together just until a smooth, loose batter forms; the consistency should be similar to pancake batter; it should flow easily off the whisk and puddle briefly on top of the batter in the bowl. Add additional ice-cold water as needed to achieve this consistency, taking care not to over-mix the batter. Add salted cabbage (or kimchi), grated carrot, and sliced scallions to batter and, using flexible spatula, fold in vegetables gently until evenly incorporated. Heat oil in 12-inch stainless steel, well-seasoned cast iron, or nonstick skillet over medium-high heat until shimmering. Using a large spoon, small ladle, or measuring cup, add batter in 3-tablespoon (1 1/2-ounce; 45ml) portions (you can make larger or smaller pancakes as desired) to hot oil. For thinner, crispier pancakes, press down on batter to flatten them out; for thicker, fluffier pancakes, leave batter undisturbed. Cook, swirling oil once or twice, until pancakes are golden brown and crispy on first side, 2 to 3 minutes. Flip pancakes and continue cooking, swirling oil once or twice, until second side is golden and crispy, 2 to 3 minutes more. Transfer pancakes to wire rack set in rimmed baking sheet or paper towel-lined plate and season with salt. Repeat process with remaining batter, adding more oil if pan becomes too dry. Serve pancakes hot with dipping sauce alongside.