Prepare vegetables by washing and slicing the green onions, red onion, carrot, red pepper, and cabbage into thin strips. Finely chop the hot pepper if using.

Make the batter by whisking together flour, cornstarch, turmeric, salt, and baking powder. Gradually add water to create a smooth, slightly thick batter.

Mix in the prepared vegetables until fully coated in the batter, ensuring the colors peek through.

Prepare dipping sauce by whisking soy sauce, rice vinegar, sesame oil, sesame seeds, and chili flakes in a small bowl.

Heat a non-stick skillet with oil over medium heat until shimmering; test with a small amount of batter.

Cook pancakes for 3-4 minutes per side until golden brown and crispy, flipping carefully.

Repeat with remaining batter, adding oil as needed, and keeping cooked pancakes warm on a plate.

Serve warm with the dipping sauce for a delightful and crispy dish.