Make dipping sauce by combining the first 6 ingredients in a bowl. Cover and refrigerate until needed.
Preheat oven to 200 degrees F. Place eggs in a bowl and beat until yolks and whites are blended. Mix in the stock. Mix in the flour, salt and green onion until a batter is formed. Let batter sit and rest 5 minutes.
Place 1 Tbsp. of the oil in non-stick skillet set over medium, medium-high heat. When hot, ladle and spread in half the batter. Cook the pancake for 3 minutes, or until set and golden brown on bottom. Carefully flip the pancake over and cook 2 to 3 minutes more.
Keep cooked pancake warm in the oven. Cook remaining batter into a pancake as you did the first. Cut each pancake into 8 wedges, arrange on a platter and serve with the dipping sauce.