I love me a hot scallion pancake! This version is a little softer than the classic Chinese version, and the sweet rice flour helps give the pancakes a little chewiness. Err on the side of overcooking them; undercooking them will result in gloppy unpleasantness. These would be great as an appetizer or hors d’oeuvre; just make them small, let them cool, then top with a bit of ahi poke (think: blinis with caviar). It’s a party on a pancake! —vvvanessa
8 three-inch pancakes
gluten-free flour blend of your choice (I use about 1/2 cup brown rice flour and 1/4 cup tapioca starch)
sweet rice flour (also known as mochi rice flour)
scallions, trimmed and finely minced
wheat- and gluten-free tamari or soy sauce
rice wine vinegar
small garlic clove, thinly sliced
freshly grated ginger
chile oil (optional)
safflower, canola, or peanut oil for cooking the pancakes
- Combine the flours, salt, water, and scallions in a small bowl. Mix thoroughly. Let sit for 10 minutes.
- While the batter rests, combine the tamari, vinegar, sesame oil, garlic, and ginger (and chile oil, if using) in a small dish. Set aside.
- Heat a skillet over medium-high. Add 2 teaspoons oil. Stir the batter well and pour about 2 tablespoons of batter into the pan. Cook 2 or 3 at a time for 3 minutes on each side or until nicely browned. Be sure to stir the batter before making each batch of pancakes as the flour settles at the bottom of the bowl. Do not undercook.
- Serve hot with dipping sauce.