Apparently February 16th is National Pancake Day.
Yeah, throw that on the pile of semi-useless information I’ve learned from Twitter.
Things I like about Twitter?
Hearing about what you’re craving. Because more often than not, I’m craving the same thing.
I just never know it until I read it on your Twitter feed.
That sounds filthy.
@venomouspotato posted something brilliant this morning:
“anyone have a good gluten-free scallion pancake recipe? that is how i would like to celebrate pancake day. thanks, friends. #gf #gfree”
I was not planning to participate in this national holiday until I read her post. And then my mind kept spinning, because quite frankly, I started to CRAVE scallion pancakes.
Gluten free, of course.
I’m in the middle of testing waffles and caramel (stay tuned for those), but decided to give myself the challenge off pumping out a recipe in one day. Normally recipe development spreads like warm peanut butter over a few days, slamming this into one would definitely be exciting. And/or exhausting.
Here’s the quick rundown of development:
Round 1-Pretty, but gummy and tasteless
Round 2-Less pretty, less gummy, still no layers (problematic)
Round 3-Are you kidding me, this only took 3 rounds?
Round 3 is the least pretty of the bunch, but only if you judge beauty by perfect circles and straight lines. These cakes are rough around the edges, full of flavor, crisp on the outside and wonderful to serve for a party.
Many thanks to @venomouspotatofor the inspiration!
Waffles und Dinges will have to wait for another day.
Free of Gluten, Dairy, Processed Sugar, Eggs, Soy and Corn.
- 9 tablespoons Rice Flour (not Sweet Rice Flour, that’ll make them gummy)
- 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 (don’t skip, promise?)
- Sesame Oil (for brushing the dough)
- ~1/4 cup finely chopped Scallions
- Oil for pan frying
- 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!
Yield: ~4 pancakes, 5 inches in diameter
Prep. Time: 10 minutes
Cooking Time: ~5-6 minutes per cake