Categories: Breakfast 
      Yield: 4 servings 
  
    1/3 c  Sifted all-purpose flour 
      4 ts Sugar 
    1/4 ts Salt 
    1/4 ts Pepper 
      5 lg Eggs; beaten until frothy 
    1/2 lb Ground pork shoulder 
      6 md Scallions; trimmed 
           - sliced thin 
           - (include some green tops) 
      3 lg Garlic cloves 
           - peeled and minced 
      2 ts Oriental sesame oil 
    1/2 lb Tender young asparagus 
           -trimmed of coarse stem ends 
           - peeled and cut into 
           - moderately fine julienne 
      2 tb Vegetable oil 
 
-------------------------------DIPPING SAUCE------------------------------- 
      1    1" cube ginger 
           - peeled and minced 
    1/3 c  Soy sauce 
      1 tb Cider vinegar 
      1 tb Mirin (sweet rice wine) 
      1 ts Hot sesame oil 
  
  SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large 
  bowl. Make a well in the center and pour the eggs into it. Stir just enough 
  to combine the ingredients. In a medium skillet set over moderate heat, 
  stir-fry the pork, scallions, and two-thirds of the garlic in the sesame 
  oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the 
  meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then 
  allow the mixture to cool to room temperature. In a separate bowl, combine 
  the remaining ingredients, except the vegetable oil, to make a dipping 
  sauce. When the pork mixture is cool, stir it into the reserved batter. 
  Heat the vegetable oil in a large skillet over moderately high heat until 
  ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with 
  the batter and drop the batter into the hot oil, evening up the ragged 
  edges of the pancake. Add 3 more pancakes to the skillet, smoothing the 
  edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them 
  on paper towels, then keep them warm on an uncovered platter in a 250F 
  oven. Fry the rest of the pancakes, adding more vegetable oil to the 
  skillet if needed. Serve the pancakes hot with the dipping sauce.