Saturday, December 13, 2014

Gluten Free: Scallion Pancake

Gluten Free Scallion Pancake
 There is a vendor at Burlington's Farmer's Market selling scallion pancakes for $5 a pop!  Sadly, they are full of gluten, and I've never eaten one.  How hard could it be?

Hemp Seeds!
Gluten Free Scallion Pancakes
adapted from Fine Cooking
Serves 5

1 Cup of Cup4Cup Flour
1/4 to 1/2 Cup Boiling Water
1 TB Sesame Oil
6 TB Scallions, thinly sliced
2 TB Hemp Seeds or Sesame Seeds
1/4 tsp. Salt, more to taste
Freshly Ground Pepper
Sesame Oil
 Combine Flour with enough water to make a "raggedy" dough.  Knead until it comes together, adding more water if necessary.  Let rest, covered for 1/2 hour.

Tortilla Press
 Roll out a golf-sized ball between two sheets of waxed paper (lightly floured) OR just use a tortilla press to flatten.

Spread disc with sesame oil, a pinch of salt, some scallions and seeds.  Pepper lightly.  Roll up like a jelly-roll and form a coil.  Press again, and follow the procedure 3-4 more times.

Ready to Fry
Heat a skillet over medium-low.  Add some peanut oil (or bacon fat).

Finished Pancake
Toast 1-2 minutes per side, until browned.

Gluten-free Scallion Pancake made with Cup4Cup Flour
Serve hot with chili oil or soy sauce.  

These are crispy, and even flaky - enjoy!