This is another dish Robby asked me to make when we got home. Although Robby does VERY well in the kitchen he was ready for me to cook after us being away for a few weeks and him working, going to school and taking care of our home. I was happy to make these for him BUT the sauce for these scallion pancakes was REALLY, REALLY spicy, too spicy for me but you can certainly tame it down by omitting the spicy red pepper and adding more honey.
These little pancakes took me a little time to brown but be patient as you want that little brown crisp!
Jim and Robby really enjoyed this dish and put it in the favorite category, if fact they were eating them faster than I could make them. I was not sure I was going to get a picture! Although I liked it, for me it was not a favorite, still good and would make again though!
Note-I mixed the scallions into the batter BUT next time I will keep the scallions out of the batter and sprinkle them over the batter just when I put the batter into the pan to make it easier to distribute the scallions into each bite.
INGREDIENTS
FOR THE BATTER
1 cup of water
1/2 cup white rice flour
1/2 cup tapioca starch or corn starch
2 eggs, beaten
1 teaspoon rice vinegar
Salt
Pepper
2 bunches of scallions, cleaned trimmed and diced.
FOR THE DIPPING SAUCE
2 Tablespoons Tamari
2 teaspoons rice vinegar
1 spicy red pepper-optional
1 scallion, diced
1 clove of garlic, diced
1/2 teaspoon toasted sesame oil
1/2 teaspoon sriracha
1/2 to 1 teaspoon of honey
Sesame seeds -optional
Coconut oil for the pan
DIRECTIONS
Prepare the dipping sauce by combing all of the ingredients and stir well to combine. Set aside to let the flavors come together.
For the batter add all of the ingredients together and mix well. Stir in the scallions and mix again. The batter will be very thin.
Warm a Tablespoon of coconut oil to a non stick pan over medium high heat. Once the oil is warm add about 1/4 cup of the batter to the pan. You can do 2-3 at a time depending on the size of your pan. If the scallions land in one spot simply using a spoon move them very gently so each bite gets some scallion in it. After a few minutes on one side flip to the other side. You want them golden brown. Continue until the batter has all been cooked.
Serve warm with dipping sauce.
Enjoy!
