The perfect appetizer for a small group. Make a batch and let your friends gather in the kitchen to nibble the crisp edges as you scrape these off the hot griddle.
INGREDIENTS
- 9 tablespoons White Rice Flour
- 6 tablespoons Sorghum Flour
- 1/2 tablespoon Tapioca Flour
- 1/2 tablespoon Potato Flour (flour, not starch, take heed)
- 1/4 teaspoon Xanthan Gum
- 1/2 cup Boiling Water (boil first, measure later)
- Salt and Pepper
- Sesame Oil
- ~1/4 cup finely chopped Scallions
- Oil for pan frying
GET BUSY
- In a small bowl, whisk together the dry ingredients.
- Pour the boiling water over the flour mixture and stir everything together. The dough will be tough, so get in there with your hands and knead it toward the end.
- Pinch off some dough the size of a ping pong ball. Dust your counter with some extra rice flour and roll the dough out into an oblong shape, about 1/8 inch thick.
- Brush the flattened dough with sesame oil and sprinkle gently with salt and pepper.
- Scatter about one tablespoon of chopped scallion on the dough.
- Roll the dough up like a cigar and pinch the ends to secure.
- Roll the cigar into a spiral.
- Using your rolling pin, roll this spiral out to about 1/4 inch thick. You should have a pancake roughly 5 inches in diameter.
- Heat some oil in a saute pan until it is almost smoking.
- Pan fry the cake for 2-3 minutes per side, or until golden brown and crisp all over.
- Let the cakes cool on a paper towel to absorb some of the oil, then slice and serve!