Grandpa's Korean vegetable pancakes

1. In a small bowl, mix together the ingredients for the sauce (Soy Sauce, Fresh Lemon Juice, Water, Sugar, Sesame Oil, Sesame Seeds) and set aside.
2. In a large bowl, whisk together the flour, salt, and water to create the batter. Add the veggies (leeks, carrot, scallions, cabbage, and jalapeño) and mix until combined.
3. Preheat a large pan over medium heat and add the avocado oil. Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each. Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 minutes per side until golden brown. Place on a paper towel lined plate to remove excess oil. (Add oil between batches if skillet looks dry).
4. Serve immediately while hot with the sauce on the side - enjoy!