Gluten-Free Scallion Pancakes

Instructions

1. 1In a medium bowl, combine 1 cup of rice flour, 1/4 cup of tapioca starch, and 1/2 teaspoon of salt. Gradually whisk in 3/4 cup of water until a smooth, cohesive dough forms.
2. 2Gently knead the dough on a clean surface for 2-3 minutes until it feels smooth and pliable. Divide the dough into 4 equal portions.
3. 3On a lightly floured surface (using a little of the rice flour from the ingredient list), flatten one portion of dough and roll it out into a thin circle, about 15.24-20.32 cm in diameter.
4. 4Brush the surface of the circle evenly with 1/2 tablespoon of sesame oil and sprinkle with about 1/8 cup of the sliced scallions. Roll the circle up tightly into a log, starting from one edge.
5. 5Coil the log into a flat spiral shape, pressing the end to seal it. Gently flatten the spiral with your palm or a rolling pin into a pancake about 0.635 cm thick.
6. 6Repeat steps 4 and 5 with the remaining 3 portions of dough, 1/2 tablespoon of sesame oil, and 1/8 cup of scallions for each.
7. 7Heat 1 tablespoon of vegetable oil in a 25.4 cm non-stick skillet over medium heat, about 175°C.
8. 8Carefully place one pancake into the hot skillet and cook for 3-4 minutes per side, until it is golden brown and crispy. Repeat with the remaining pancakes, adding the remaining 1 tablespoon of vegetable oil to the skillet as needed.

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