Prepare Vegetables: Wash and slice green onions, red onions, carrots, red pepper, cabbage, and hot peppers into thin strips or small pieces.

Make Batter: In a bowl, whisk together flour, cornstarch, turmeric, salt, baking powder, and enough water to create a smooth, slightly thick batter.

Mix Vegetables: Fold the sliced vegetables into the batter until evenly coated.

Prepare Dipping Sauce: In a small bowl, mix soy sauce, rice vinegar, toasted sesame seeds, chili flakes, and sesame oil.

Heat Pan: Heat a non-stick frying pan over medium heat with oil until it shimmers.

Cook Pancakes: Spoon batter into the hot oil to form thin circles and cook until golden, flipping halfway.

Repeat: Continue frying remaining batter, adjusting heat to avoid overcrowding.

Serve: Transfer cooked pancakes to a paper towel-lined plate and serve warm with dipping sauce.