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.

SCALLION PANCAKES

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

Pancakes

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