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Finely julienne the mixed vegetables.
In a bowl, mix the all purpose flour and corn starch.
Add the sparkling water and mix until a batter forms.
Season with salt or mushroom seasoning to taste.
Heat a non-stick pan over medium heat.
Scoop the batter onto the pan and spread it out to form a pancake.
Cook for 2-3 minutes per side until golden brown and crispy.
Serve the pancakes with the dipping sauce.