1/2 teaspoon chili oil or crushed red chili flakes
Directions
In a small bowl, combine sauce ingredients and stir to dissolve sugar. Set aside or cover and chill, if made ahead.
To make pancake batter, in a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, whisk eggs with miso paste until blended; whisk in 1 1/2 cups water. Slowly whisk liquid mixture into dry ingredients to make a thick, pourable batter.
Thinly slice one ramp and stir into batter. Cut remaining ramps lengthwise in half; then, cut crosswise into 4-inch pieces.
Heat a 9- or 10-inch skillet over medium-high heat. Swirl in 1 tablespoon oil (less if using a non-stick pan). Arrange 1/3 of ramps, spoke-fashion, in skillet. Pour 1/3 of batter (about 1 cup) over ramps in pan. Cook undisturbed 4 to 5 minutes, until bottom is golden brown, bubbles form on top, and pancake is firm enough to flip. With a spatula, turn pancake over. Drizzle 1/2 tablespoon oil around side of pan and cook another 2 to 3 minutes, pressing gently with back of spatula to help with browning. Remove pancake from pan to a serving plate.
Repeat with remaining batter and ramps to make 3 pancakes. Cut pancakes into wedges. Serve warm, with sauce.
