Garlicky pork-and-asparagus pancakes

1. Sifti the flour, salt, pepper and 2 teaspoons of the sugar into a large bowl.
2. Make a well in the center and pour the eggs into it. Stiri just enough to combine the ingredients.
3. 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.
4. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature.
5. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce.
6. When the pork mixture is cool, stir it into the reserved batter.
7. Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom.
8. Half fill a ¼-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake.
9. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 ½ minutes per side.
10. Drain them on paper towels, then keep them warm on an uncovered platter in a 250f oven.
11. Fryi the rest of the pancakes, adding more vegetable oil to the skillet if needed.
12. Serve the pancakes hot with the dipping sauce.