Heat 1 1/2 tablespoons of the oil in a large, nonstick skillet. When hot, add about 1/3 cup of the pancake mixture to the skillet, spreading it with a spoon to create a disk about 4 inches in diameter and about 3/8 inch thick. Repeat, working quickly. Have three or four pancakes cooking at a time (depending on the size of your skillet). Cook the pancakes over medium to high heat for about 4 minutes. Then turn and cook for 4 minutes on the other side.
03Transfer the pancakes to an ovenproof plate and set them aside in a warm oven while you continue making more with the remaining batter and oil. (Although the pancakes are best eaten immediately after cooking, they can be cooked ahead, cooled, and then reheated under a hot broiler just before serving.)04To make the sauce, simply blend all the ingredients. Serve over the pancakes, or dip.