In a bowl, mix together the eggs, flour and enough water to make a batter. Add the celery leaves, chicken stock powder, salt and a few drops of soy sauce. Blend well.
Heat an oiled frying pan. Spoon the batter into the pan. Fry the batter until the bottom turns golden. Flip it over and fry the other side until golden. Repeat for the other pancakes.
To make the dipping sauce - mix together the soy sauce, vinegar and garlic in a small bowl. Serve the pancakes with the dipping sauce.