Gluten-free Chinese language Scallion Pancakes

Writer Notes

I love me a hot scallion pancake! This version is a runt softer than the classic Chinese language version, and the sweet rice flour helps give the pancakes a runt chewiness. Err on the aspect of overcooking them; undercooking them will consequence in gloppy unpleasantness. These could well be distinguished as an appetizer or hors d’oeuvre; actual make them little, let them frigid, then high with a runt of ahi ride (assume: blinis with caviar). Or no longer it’s some distance a celebration on a pancake! —vvvanessa

Ingredients

• 
  ³/₄ cup
  
  gluten-free flour mix of your possibility (I employ about 1/2 cup brown rice flour and 1/4 cup tapioca starch)
  
• 
  ¹/₄ cup
  
  sweet rice flour (frequently identified as mochi rice flour)
  
• 
  ¹/₂ teaspoon
  
  kosher salt
  
• 
  1 cup
  
  frigid water
  
• 
  4
  

  scallions, trimmed and finely minced
  

• 
  ¹/₃ cup
  
  wheat- and gluten-free tamari or soy sauce
  
• 
  3 tablespoons
  
  rice wine vinegar
  
• 
  3-4 dashes
  
  sesame oil
  
• 
  1
  

  little garlic clove, thinly sliced
  

• 
  ¹/₄ teaspoon
  
  freshly grated ginger
  
• 
  3-4 dashes
  
  chile oil (no longer mandatory)
  
• 
  ¹/₄ cup
  
  safflower, canola, or peanut oil for cooking the pancakes