Gluten Free Little Scallion and Cilantro Pancakes

Makes 32 Horsd’oeuvres

Dipping Sauce Ingredients

• ½ cup low sodium soy sauce
• 2 tablespoons of brown rice vinegar
• 1 teaspoon toasted sesame oil
• ½ teaspoon of fresh ginger minced
• 1 teaspoon of sesame seeds toasted
• 1 tablespoon of scallion greens sliced thinly

Directions

1. 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 Ingredients

• ¾ cup Arrowhead Mills Gluten Free All Purpose Baking Mix
• ¼ cup of Arrowhead Mills White Rice Flour
• 1 pinch of Hain Pure Foods Featherweight Gluten Free Baking Powder
• ½ 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)
• ¼ cup packed cup of fresh cilantro leaves chopped

Directions

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.