Photo by Rachael Brugger
These addictive, dippable pancakes show up in Chinese restaurants, too. They’re easy to make vegetarian with scallions or other minced vegetables, but the substitution of minced, cooked seafood, such as shrimp or smoked oysters, is also delicious. You may need to add a little more water if you use whole-wheat rather than rice flour, but either flour is fine. Make small ones for great hors d’oeuvres or slice big ones into wedges.
Yield: serves 2 to 3 as a side dish or appetizer
- 1 egg
- 1/2 cup whole-wheat or rice flour
- 1 cup all-purpose flour
- 1 T. vegetable oil plus few drops toasted sesame oil
- 4 to 6 scallions cut lengthwise and trimmed into 4- to 5-inch lengths
- 3 T. lime juice or rice wine vinegar
- 3 T. soy sauce
- 1 tsp. sugar
- pinch hot pepper flakes
Whisk egg until frothy. Mix in flours and oils until smooth. Add 1 cup cool water and mix again. Heat nonstick skillet or griddle over medium heat or coat regular skillet or griddle in thin layer of oil. Lay two to three scallion lengths for each pancake in pan or on griddle, and pour about 1/3 cup batter over and around them. Batter should be creamy but still substantial; thin batter with more water if too thick. Do not disturb until tops bubble and edges are browning and crisp; flip and cook for another 2 minutes. Mix dipping sauce ingredients and serve with pancakes.