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Gluten-Free Diet: GF Recipes: Gluten Free Little Scallion and Cilantro Pancakes
Ingredients
Makes 32 Hors d'ourves
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
Directions
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.
Contributed by Hain Celestial Group using Arrowhead Mills ingredients.
This recipe last updated on February 21, 2008.
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