Recipes

Gluten Free Little Scallion and Cilantro Pancakes

      • Yield:
      • Makes 32 Horsd'oeuvres
      • Ingredients:

      • Dipping Sauce Ingredients

        • 1/2 cup wheat free low sodium soy sauce
        • 2 tablespoons of brown rice vinegar
        • 1 teaspoon toasted sesame oil
        • 1/2 teaspoon of fresh ginger minced  increase to 1 tsp
        • 1 teaspoon of sesame seeds toasted
        • 1 tablespoon of scallion greens sliced thinly  increase to 2 tbsp

        Pancakes Ingredients

        • 3/4 cup Arrowhead Mills Gluten Free All Purpose Baking Mix
        • 1/4 cup of Arrowhead Mills White Rice Flour
        • 1 pinch of Hain Pure Foods Featherweight Gluten Free Baking Powder
        • 1/2 teaspoon Hain Iodized Sea Salt
        • 1 large egg
        • 1 cup water
        • 1 small Thai or Serrano chili, halved, seeded and minced
        • 1 pinch of coarse black pepper
        • 1/8th teaspoon of toasted sesame oil
        • 1 tablespoon canola oil
        • 4 scallions diagonally sliced (green and light parts)
        • 1/4 cup packed cup of fresh cilantro leaves chopped
      • Directions:

      • Dipping Sauce:
        Combine in a bowl vinegar, soy sauce, and ginger, then stir in sesame seeds and scallion greens. Can make dipping sauce 1 day ahead and serve chilled.

        Pancakes:

        1. Whisk flours, salt, baking powder, egg, water, chili, pepper, and sesame oil together in a large bowl (batter will appear to be thin).
        2. Heat 1/2 teaspoon of the oil in a small skillet over a moderate heat, but not smoking. In batches, pour 1 tablespoon measures of the batter onto the hot oil.
        3. Scatter scallions and cilantro over each pancake, fry underside until golden about 1-2 minutes, flip over pancakes and cook about 1 minute longer.
        4. Transfer cooked pancakes to paper towel and prepare remaining batter in batches the same way, add more oil as needed.
        5. Serve warm with chilled dipping sauce.