Gluten-free Scallion Pancakes
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup chickpea flour (plus more for rolling (or ½ cup Bob’s Redmill Gluten-free All Purpose Flour)
- ½ cup Bob's Red Mill brown rice flour
- 1/4 cup sweet rice flour
- ½ cup hot water
- 1/2 teaspoon kosher salt
- About 2 tablespoons sesame oil
- 1 bunch small scallions (chopped, about 1 cup)
- About 1/4 cup vegetable oil (for frying)
- For serving: Gluten-free Tamari (or soy sauce)
Instructions
- 1
Sift together the chickpea flour, brown rice flour, and sweet rice flour in a medium bowl.
- 2
Pour the hot water over the flour and mix it with a fork to combine. Use your hands to knead the it into a dough. You want a dough about the texture of playdough, so add up to a tablespoon more water, if necessary. Knead for 2-3 minutes. Roll the dough into a ball, cover the ball in plastic wrap, and let it sit for 30 minutes.
- 3
Cut the dough into four pieces. Roll one piece into a long narrow oval (approximately 3x6 inches) on a surface lightly floured with chickpea flour (be sure to flour your rolling pin too so it doesn't get sticky!), reserving the other two pieces in plastic wrap while you work.
- 4
Brush the surface with sesame oil and sprinkle with 1/8 teaspoon of salt.
- 5
Starting from the long edge, roll the oval into a long skinny snake, using a pastry cutter or a knife to help you lift the dough from the surface.
- 6
Coil the snake up into a small bun (as seen in the gif above).
- 7
Lightly flour your surface and rolling pin once more and roll the coil into a long narrow oval again (approximately 3x6 inches).
- 8
Brush the surface with sesame oil and sprinkle 1/4 cup chopped scallions evenly over the surface.
- 9
For a second time, starting from the long edge, roll the oval into a long skinny snake, using a pastry cutter or a knife to help you lift the dough from the surface.
- 10
Coil the snake up into a small bun once more.
- 11
Lightly flour your surface and rolling pin again and roll the coil into a 7-inch circle. Use a pastry cutter or a knife to help lift the pancake from the surface and set it on a baking sheet while you repeat with the 3 other pieces of dough.
- 12
In a cast-iron skillet, heat about 2 tablespoons of vegetable oil over medium high heat. Once the oil sizzles, gently add one pancake to the skillet (tip: use a splash screen to keep oil from spitting everywhere). Cook for about 1.5-3 minutes (or until the edges start to look golden brown). Flip and repeat until both sides are lightly golden brown. Transfer to a paper-toweled lined plate to rest while you cook the other 3 pancakes.
- 13
Cut into fourths and serve warm with tamari or soy sauce for dipping.