SCALLION CILANTRO PANCAKES
Source of Recipe
Gourmet
List of Ingredients
For dipping sauce
1/3 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
3/8 teaspoon Asian sesame oil
1 teaspoon sesame seeds, toasted
For pancakes
3/4 cup all-purpose flour
1/4 cup rice flour (not from sweet rice)*
Slightly rounded 1/2 teaspoon salt
1 whole large egg
1 large egg yolk
1 cup water
1 small fresh green Thai or serrano chile, minced
1/8 teaspoon black pepper
1/8 teaspoon Asian sesame oil
1 tablespoon vegetable oil
4 scallions (pale green and dark green parts only), diagonally sliced into 1 1/2-inch pieces
1/4 cup loosely packed small fresh cilantro leaves
Recipe
Make sauce:
Stir together soy sauce, vinegar, and oil in a bowl, then stir in sesame seeds.
Make pancakes:
Whisk together flours, salt, whole egg, yolk, water, chile, pepper, and sesame oil in a bowl (batter will be thin). Heat 3/4 teaspoon vegetable oil in an 8-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in 1/3 cup batter, then scatter one fourth of scallions and one fourth of cilantro leaves over top, gently pressing into pancake. Fry pancake until underside is pale golden, about 2 minutes. Turn pancake over and cook until scallions are lightly browned, about 1 minute, then transfer to paper towels. Make 3 more pancakes in same manner, adding vegetable oil to skillet each time (there may be some leftover batter).
Transfer pancakes to a cutting board and cut each into 8 wedges. Serve warm or at room temperature, with dipping sauce.
Cooks' note:
Dipping sauce can be made 1 day ahead and chilled, covered.
*We like Arrowhead Mills brand; visit arrowheadmills.com for stores nearest you.
Makes 32 hors d'oeuvres.
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