Simple Scallion Pancakes

We loved cooking demos when we were catering. This flashback recipe for scallion pancakes came from a winery cooking demo. Hope you enjoy it. Bonus for anyone that needs to stay away from gluten – this one is gluten free. Don’t forget you can find more recipes on the sloCooking archive site. Happy Cooking.


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

  • Combine in a bowl the vinegar, soy sauce, and ginger
  • Stir in sesame seeds and scallion greens
  • Can make dipping sauce 1 day ahead and serve chilled

3/4 cup Arrowhead Mills GF All Purpose Baking Mix
1/4 cup Arrowhead Mills White Rice Flour
1 large egg
1 pinch Hain Pure Foods Featherweight GF Baking Powder
1/2 teaspoon Hain iodized sea salt
1 cup water
1 small Thai or Serrano chili, halved, seeded and minced
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

  • 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 do not let it smoke
  • Pour 1 tablespoon of batter at a time into the hot oil
  • Scatter scallions and cilantro over each pancake
  • Fry underside until golden (approx 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



  1. sloCooking says:

    Thank you – glad you enjoyed it.

  2. Bablofil says:

    Thanks, great article.

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