by vvvanessa
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my 52 recipes »
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vvvanessa's Notes:
Expand3/4 cups gluten-free flour blend of your choice (I use about 1/2 cup brown rice flour and 1/4 cup tapioca starch) Ask a question about this ingredient
1/4 cup sweet rice flour (also known as mochi rice flour) Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1 cup cold water Ask a question about this ingredient
4 scallions, trimmed and finely minced Ask a question about this ingredient
1/3 cup wheat- and gluten-free tamari or soy sauce Ask a question about this ingredient
3 tablespoons rice wine vinegar Ask a question about this ingredient
3-4 dashes sesame oil Ask a question about this ingredient
1 small garlic clove, thinly sliced Ask a question about this ingredient
1/4 teaspoon freshly grated ginger Ask a question about this ingredient
3-4 dashes chile oil (optional) Ask a question about this ingredient
1/4 cup safflower, canola, or peanut oil for cooking the pancakes Ask a question about this ingredient
Combine the flours, salt, water, and scallions in a small bowl. Mix thoroughly. Let sit for 10 minutes.
Ask a question about this stepWhile the batter rests, combine the tamari, vinegar, sesame oil, garlic, and ginger (and chile oil, if using) in a small dish. Set aside.
Ask a question about this stepHeat 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.
Ask a question about this stepServe hot with dipping sauce.
Ask a question about this stepYum! I was just thinking of making scallion pancakes and needed a recipe. These look delicious. Thanks VVV!
Looking forward to bringing these as an appetizer! What else do you recommend putting on rather than ahi poke? (And the photo is spectacular, as always!)
Looking forward to these! I often wonder why we don't see more Asian recipes based on rice flour rather than wheat.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
So glad you put this up again -- I can't wait. Well, I'll wait until lunch, in 12 hours!