Place carrot and broccoli in food processor and pulse until coarsely chopped.

Add flour and ¼ tsp. salt. Slowly add water and continue to pulse until blended.

Remove from food processor and knead dough a few times on a floured surface, adding a bit of water if dough seems too dry, and a bit of flour if too sticky.

Transfer dough to a well oiled bowl and cover with a damp dish towel. Allow to sit for about 30 minutes.

Divide dough in 2. Roll each portion until thin and at least 10 inches in diameter.

Sprinkle each portion with half of scallions and half of remaining salt.

Starting with the side closest to you, roll each section of dough to form a long snake.

Roll each snake into a coil.

Flatten out each coil to form a 10" pancake, using hands or rolling pin.

Heat 2 tbsp. oil in a large skillet over medium-high heat. Make sure to let the oil heat up a bit before adding a pancake.

Cook each pancake for about three minutes on each side, flipping carefully with a spatula between sides, until golden brown spots appear.

Using a pizza cutter, slice each pancake into six or eight triangles.

Whisk ingredients together and use for dipping your scallion pancakes.