Gluten free Chinese Scallion Pancakes
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!
Ingreadient
- 3/4 cup gluten-free flour blend of your choice (i use about 1/2 cup brown rice flour and 1/4 cup tapioca starch)
- 1/4 cup sweet rice flour (also known as mochi rice flour)
- 1/2 teaspoon kosher salt
- 1 cup cold water
- 4 scallions, trimmed and finely minced
- 1/3 cup wheat- and gluten-free tamari or soy sauce
- 3 tablespoons rice wine vinegar
- 3-4 dashes sesame oil
- 1 small garlic clove, thinly sliced
- 1/4 teaspoon freshly grated ginger
- 3-4 dashes chile oil (optional)
- 1/4 cup safflower, canola, or peanut oil for cooking the pancakes
Direction
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