Prepare the dipping sauce by mixing together the soy sauce, rice vinegar, sesame oil and spring onion and chilli sauce if using. Set aside.
Prepare the batter in a large mixing bowl by whisking together the pancake mix, water, eggs, salt, white pepper and garlic until everything is dissolved. The mixture should have a thick consistency.
Heat a non-stick frying pan over medium high heat, add 2 tablespoons of cooking oil to the pan.
Instead of mixing all fillings into the batter, use a separate medium sized bowl, pour 2 spoonfuls of batter into the bowl and then add handful of carrots, courgette and chives into the batter and mix well. Pour the mixture into the pan, shake gently to get the pancake flattened out evenly on the pan. Cook for about 3-4 minutes and then flip to the other side and cook for another 3-4 minutes. The cooked pancakes should be a bit crispy on the outside.
Turn the pancake out onto a big plate and cut into pieces with a pizza cutter. Serve immediately with the dipping sauce. You can prepare one spicy and one non-spicy dipping sauce for kids.
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