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| 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?
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| 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
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| 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.
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| 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.
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| Ready to Fry |
Heat a skillet over medium-low. Add some peanut oil (or bacon fat).
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| Finished Pancake |
Toast 1-2 minutes per side, until browned.
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| Gluten-free Scallion Pancake made with Cup4Cup Flour |
Serve hot with chili oil or soy sauce.
These are crispy, and even flaky - enjoy!
