Gluten-Free Scallion Pancakes
Crispy and savory scallion pancakes made with gluten-free rice flour.
Ingredients
- 1 cup Rice Flour
- 1/4 cup Tapioca Starch
- 3/4 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
- 1Combine rice flour and tapioca starch in a bowl.
- 2Gradually add hot water, mixing until a dough forms.
- 3Knead the dough for 5 minutes until smooth.
- 4Divide the dough into 4 equal portions.
- 5Roll each portion into a thin circle.
- 6Brush each circle with sesame oil, sprinkle with scallions and salt.
- 7Roll each circle into a log, then coil into a spiral.
- 8Flatten the spiral into a pancake.
- 9Heat cooking oil in a pan over medium heat.
- 10Cook each pancake for 3-4 minutes per side, until golden brown and crispy.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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