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Gluten Free Little Scallion and Cilantro




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




Dipping Sauce
1/2 cup low sodium GF soy sauce
2 tablespoons brown rice vinegar
1 teaspoon toasted sesame oil
1/2 teaspoon fresh ginger minced
1 teaspoon sesame seeds toasted
1 tablespoon scallion greens thinly sliced

Pancakes
3/4 cup Arrowhead Mills Gluten Free All Purpose Baking Mix
1/4 cup Arrowhead Mills White Rice Flour
1 pinch 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 coarse black pepper
1/8 teaspoon 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

Recipe



Dipping Sauce:
Combine in a bowl the vinegar, soy sauce, and ginger.

Then stir in sesame seeds and scallion greens. (Can make dipping sauce 1 day ahead and serve chilled.)

Pancakes:
Whisk flours, salt, baking powder, egg, water, chili, pepper, and sesame oil together in a large bowl (batter will appear to be thin).

Heat 1/2 teaspoon of the oil in a small skillet over moderate heat, but not smoking.

In batches, pour 1 tablespoon at a time of the batter into the hot oil, then scatter scallions and cilantro over each pancake.

Fry underside until golden about 1-2 minutes.

Flip over and cook about 1 minute longer.

Transfer cooked pancakes to paper towel and prepare remaining batter in batches the same way.

Add more oil as needed.

Serve warm with chilled dipping sauce.