Gluten-Free Scallion Pancakes

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 1 cup Hot Water
• 1/2 cup Scallions
• 2 tablespoons Sesame Oil
• 1/2 teaspoon Salt
• 2 tablespoons Cooking Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine the 1 cup of Rice Flour and the 1/2 cup of Tapioca Starch in a medium bowl. Whisk them together until they are thoroughly mixed.
2. 2Gradually pour the 1 cup of Hot Water into the flour mixture while stirring constantly with a spoon or spatula. Continue mixing until a shaggy dough forms, then transfer the dough to a clean, dry surface and knead it with your hands for 5 minutes until it feels smooth and elastic.
3. 3Add the 2 tablespoons of Sesame Oil, the 1/2 teaspoon of Salt, and the 1/2 cup of Scallions (finely chopped) to the dough. Knead gently for 1 minute to evenly distribute these ingredients throughout the dough.
4. 4Divide the dough into 4 equal portions. Lightly dust a clean, dry surface with a small amount of the 1 cup of Rice Flour, then flatten each dough portion and roll it out into a thin circle, approximately 15.24-20.32 cm in diameter.
5. 5Pour the 2 tablespoons of Cooking Oil into a 25.4 cm non-stick skillet. Heat the oil over medium heat to approximately 175°C; the oil is ready when it shimmers slightly.
6. 6Carefully place one rolled-out pancake into the hot oil in the skillet. Cook for 3 to 4 minutes on the first side, until it appears golden brown and slightly crispy. Flip the pancake and cook the second side for another 3 to 4 minutes, until it is also golden brown and cooked through.
7. 7Remove the cooked pancake from the skillet and place it on a plate. Repeat the cooking process with the remaining 3 dough portions, adding a small amount of the 2 tablespoons of Cooking Oil to the skillet if it appears dry. Serve the 4 scallion pancakes hot.

Related Guides