Mix the batter until smooth, then add your seafood and chives.
For each pancake, scoop out about one ladleful of batter and pour it into the pan.
Make one big, crispy pancake or tiny, bite-sized pancakes using about 1 tablespoon of batter for each one.
Mix soy sauce, rice vinegar, sesame oil, korean chili flakes/gochugaru, and toasted sesame seeds for dipping sauce.
