Combine cornstarch and brown sugar in 1-quart saucepan; stir well to mix. Add broth, soy sauce, garlic and sesame oil. Place the pan over medium heat.
Cook, stirring constantly, until thickened and bubbly. Cover to keep warm. Set aside.
Pancakes:
Combine eggs, sprouts, scallions, carrots, peas, and pepper in a large bowl. Stir to mix well.
Coat a griddle or large skillet with non-stick cooking spray, and preheat to 275 degrees.
For each pancake, pour 1/2 cup of the egg mixture onto the griddle, spreading the bean sprouts out evenly to make a 4-inch cake. Cook for 3 minutes, or until eggs are almost set. Flip pancake over and cook 2 minutes longer or until eggs are completely set.
As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve hot, topping each with some of the sauce.
Notes
If desired, you can substitute ground ginger for sesame oil.