Imagine biting into a perfectly crispy, golden pancake that's bursting with the fresh, sharp flavor of scallions - without gluten! These incredible scallion pancakes are about to become your new favorite culinary obsession. Whether you're following a gluten-free diet or simply love exploring delicious Asian-inspired cuisine, this recipe will transport your taste buds to a world of crispy, layered perfection that's surprisingly easy to make at home.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup gluten free flour
- 1/2 cup water
- 1/4 cup chopped scallions
- 1/4 teaspoon salt
- 2 tablespoons oil for frying
Instructions
- In a mixing bowl, combine 1 cup of gluten-free flour and 1/4 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Gradually add 1/2 cup of water to the flour mixture. Stir with a fork or chopsticks until the dough begins to come together. The dough should be soft but not sticky. If it feels too dry, add a little more water, one tablespoon at a time.
- Once the dough has formed, knead it gently on a clean surface for about 1-2 minutes until it is smooth. Cover the dough with a damp cloth and let it rest for about 10 minutes. This resting period allows the gluten-free flour to hydrate properly.
- After resting, divide the dough into four equal pieces. Take one piece and roll it out on a lightly floured surface into a thin circle, about 6-8 inches in diameter.
- Sprinkle 1/4 of the chopped scallions evenly over the surface of the rolled-out dough. Optionally, you can add a pinch of salt or pepper for extra flavor.
- Starting from one edge, carefully roll the dough tightly into a log shape. Once rolled, coil the log into a spiral shape and gently flatten it with your palm. This creates layers that will help achieve a flaky texture.
- Repeat the rolling, sprinkling, and coiling process with the remaining pieces of dough and scallions.
- Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Once the oil is hot, carefully place one of the coiled pancakes into the skillet. Cook for about 3-4 minutes on one side, or until it is golden brown and crispy.
- Using a spatula, flip the pancake and cook for an additional 3-4 minutes on the other side until it is equally golden and crispy. Adjust the heat as necessary to prevent burning.
- Once cooked, transfer the pancake to a paper towel-lined plate to absorb any excess oil. Repeat the frying process with the remaining pancakes.
- Cut the scallion pancakes into wedges and serve warm. They can be enjoyed on their own or with a dipping sauce made from soy sauce, vinegar, and sesame oil.
Tips
- Flour Matters: Use a high-quality gluten-free flour blend for the best texture and flavor. Look for blends specifically designed for pastry and flatbreads.
- Resting is Key: Don't skip the 10-minute resting period for the dough. This allows the flour to fully hydrate and helps create a more cohesive texture.
- Rolling Technique: When creating the spiral, roll tightly and evenly to ensure beautiful layers in your pancake.
- Oil Temperature: Maintain a medium heat when frying. Too hot, and the outside will burn before the inside cooks; too cool, and the pancake will become greasy.
- Serving Suggestion: Serve immediately for maximum crispiness. If needed, you can keep pancakes warm in a low oven (200°F) while finishing the batch.
- Dipping Sauce: Experiment with different dipping sauces like a quick mix of soy sauce, rice vinegar, and a touch of sesame oil for an authentic flavor boost.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
