For the maple syrup slaw: Mix together the vinegar, maple syrup, soy sauce and ginger in a large bowl. Add the carrots and toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight, while you prepare the pancakes.
For the scallion pancakes: In a large bowl, mix together the flour, salt and baking powder. Stir in 1 cup water to form a dough. Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let it sit for 20 minutes.
For the filling: Divide the dough into 4 equal parts and keep them covered when you're not working with them. Working with 1 piece of dough at a time, roll out a 7- to 8-inch circle. Brush evenly with a thin layer of toasted sesame oil and top with a few turns of black pepper, one-quarter of the scallions and a good pinch of red pepper. Roll it up like a jelly roll and then roll the jelly roll into a spiral snail shape. Roll that out into a 7- to 8-inch circle. Repeat with the remaining dough and filling.
Heat 1/8 inch of oil in a large skillet over medium high until shimmering. Fry the pancakes on both sides until golden brown, 2 to 3 minutes. Transfer to a plate lined with a paper towel.
For serving: Cut the pancakes into 4 wedges. Top with the carrot slaw, toasted sesame seeds and additional scallions.
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