Wash and slice your vegetables, then set aside in a bowl.

In a large mixing bowl, whisk flour, cornstarch, turmeric, salt, and baking powder. Gradually add water to form a smooth batter.

Fold the vegetables into the batter, ensuring each piece is coated.

Combine ingredients for the soy dipping sauce, mixing well.

Heat oil in a skillet over medium heat until shimmering.

Pour batter into the skillet to form pancakes, cooking until golden brown on both sides.

Repeat for remaining batter, adding oil as needed and avoiding overcrowding.

Transfer pancakes to a warming plate and serve immediately with dipping sauce.