Cooking and Serving: 30 minutes | 5 pancakes
Ingredients
8-inch cake cutter or lid of a pot in similar size | 1 ¾ cups (245 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 5 pancakes
Ingredients
food processor
Pastry brush
8-inch cake cutter or lid of a pot in similar size
1 ¾ cups (245 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (35 g) Expandex modified tapioca starch, (See Recipe Notes)
1 teaspoon kosher salt
5 tablespoons (70 g) toasted sesame oil, plus more for frying
¾ cup (6 fluid ounces) warm water, (about 85°F) plus more as needed
5 scallions, chopped fine
3 tablespoons tamari, or gluten free soy sauce
3 tablespoons rice vinegar
¼ teaspoon dried ginger
1 tablespoon honey
1 scallion, chopped fine
Instructions
MAKE THE DOUGH
Place the flour blend, xanthan gum, Expandex and salt in a medium-size bowl,.
and whisk to combine well with a separate handheld whisk.
Transfer the dry ingredients to the bowl of a standard food processor fitted.
with the steel blade. Add 1 tablespoon of the toasted sesame oil, cover the.
food processor and pulse twice to begin to combine.
With the food processor on, drizzle in 3/4 cup of the warm water. The dough.
should come together. If there are any crumbly bits, drizzle in more water.
very slowly, continuing to process the dough until it comes together.
Turn the dough out onto a very lightly floured surface and knead until smooth.
Wrap the dough tightly in a large sheet of plastic wrap, and place it in the.
refrigerator to cool for at least 30 minutes and up to 3 days.
SHAPE THE DOUGH
When you are ready to use the dough, divide it into 5 pieces of equal size.
(each about 3 1/2 ounces).
Working with one piece of dough at a time (and covering the remaining pieces.
with a damp towel to keep them from drying out), and without using any.
additional flour yet, roll the dough into a round about 8-inches in diameter.
Using a pastry brush and the remaining 4 tablespoons toasted sesame oil,.
brush the entire surface of the dough with a thin layer of oil.
Fold the rolled-out dough like you would puff pastry, like a business letter.
( into a packet (see photo). Press the packet of dough down firmly with your.
hands, and then reroll the dough into a round about 8-inches in diameter.
Second (and final) “turn.”.
Once again using a pastry brush and the sesame oil, brush the entire surface.
of the dough with a thin layer of oil, and scatter about 2 tablespoons of.
chopped scallions evenly over the surface, and repeat the folding process.
into a packet, just as before. Once more, press the packet down firmly with.
Now, sprinkle the dough liberally with flour, and roll the dough one final.
time into an 8-inch round, sprinkling with flour as necessary to prevent.
Trim the rough edges for a smooth circle (I used an 8-inch cake cutter, but.
you can use a pizza or pastry wheel), and set the dough aside. Repeat with.
the remaining pieces of dough.
FRY THE PANCAKES
Heat about 1/4-inch of toasted sesame oil in a 12-inch, heavy-bottom skillet.
Place the pancakes, one a time, in the oil and fry on each side until lightly.
golden brown (3 to 4 minutes total).
Remove from the oil and place on a paper towel-lined plate to drain. Stack.
the pancakes and slice them in a stack into 4 wedges each.
MAKE THE DIPPING SAUCE
In a small bowl, place the tamari, rice vinegar, ginger and honey and mix to.
Add the chopped scallions, and serve with the hot scallion pancake wedges.
The unshaped scallion pancake dough can be stored, tightly wrapped, in the.
refrigerator for at least 3 days before shaping.
The shaped, but unfried, pancakes can be stacked, wrapped well and stored in.
the freezer until ready to use. Defrost overnight in the refrigerator before.
For best results, serve immediately after frying. For second-best results,.
heat the cooled, already-fried pancakes in a dry cast-iron skillet before.
MAKE THE DIPPING SAUCE
In a small bowl, place the tamari, rice vinegar, ginger and honey and mix to.
Add the chopped scallions, and serve with the hot scallion pancake wedges.
The unshaped scallion pancake dough can be stored, tightly wrapped, in the.
refrigerator for at least 3 days before shaping.
The shaped, but unfried, pancakes can be stacked, wrapped well and stored in.
the freezer until ready to use. Defrost overnight in the refrigerator before.
For best results, serve immediately after frying. For second-best results,.
heat the cooled, already-fried pancakes in a dry cast-iron skillet before.
Notes
* 1 teaspoon kosher salt
* 5 tablespoons (70 g) toasted sesame oil, plus more for frying
* ¾ cup (6 fluid ounces) warm water, (about 85°F) plus more as needed
* 5 scallions, chopped fine
FOR THE DIPPING SAUCE
* 3 tablespoons tamari, or gluten free soy sauce
* 3 tablespoons rice vinegar
* ¼ teaspoon dried ginger
* 1 scallion, chopped fine
* Place the flour blend, xanthan gum, Expandex and salt in a medium-size bowl,
and whisk to combine well with a separate handheld whisk.
* Transfer the dry ingredients to the bowl of a standard food processor fitted
with the steel blade. Add 1 tablespoon of the toasted sesame oil, cover the
food processor and pulse twice to begin to combine.
* With the food processor on, drizzle in 3/4 cup of the warm water. The dough
should come together. If there are any crumbly bits, drizzle in more water
very slowly, continuing to process the dough until it comes together
* Turn the dough out onto a very lightly floured surface and knead until smooth
* Wrap the dough tightly in a large sheet of plastic wrap, and place it in the
refrigerator to cool for at least 30 minutes and up to 3 days.
* When you are ready to use the dough, divide it into 5 pieces of equal size
(each about 3 1/2 ounces).
* Working with one piece of dough at a time (and covering the remaining pieces
with a damp towel to keep them from drying out), and without using any
additional flour yet, roll the dough into a round about 8-inches in diameter.
* Using a pastry brush and the remaining 4 tablespoons toasted sesame oil,
brush the entire surface of the dough with a thin layer of oil.
* Fold the rolled-out dough like you would puff pastry, like a business letter
( into a packet (see photo). Press the packet of dough down firmly with your
hands, and then reroll the dough into a round about 8-inches in diameter.
Second (and final) “turn.”
* Once again using a pastry brush and the sesame oil, brush the entire surface
of the dough with a thin layer of oil, and scatter about 2 tablespoons of
chopped scallions evenly over the surface, and repeat the folding process
into a packet, just as before. Once more, press the packet down firmly with
* Now, sprinkle the dough liberally with flour, and roll the dough one final
time into an 8-inch round, sprinkling with flour as necessary to prevent
* Trim the rough edges for a smooth circle (I used an 8-inch cake cutter, but
you can use a pizza or pastry wheel), and set the dough aside. Repeat with
the remaining pieces of dough.
* Heat about 1/4-inch of toasted sesame oil in a 12-inch, heavy-bottom skillet
* Place the pancakes, one a time, in the oil and fry on each side until lightly
golden brown (3 to 4 minutes total).
* Remove from the oil and place on a paper towel-lined plate to drain. Stack
the pancakes and slice them in a stack into 4 wedges each.
MAKE THE DIPPING SAUCE.
* In a small bowl, place the tamari, rice vinegar, ginger and honey and mix to
* Add the chopped scallions, and serve with the hot scallion pancake wedges.
* The unshaped scallion pancake dough can be stored, tightly wrapped, in the
refrigerator for at least 3 days before shaping.
* The shaped, but unfried, pancakes can be stacked, wrapped well and stored in
the freezer until ready to use. Defrost overnight in the refrigerator before
* For best results, serve immediately after frying. For second-best results,
heat the cooled, already-fried pancakes in a dry cast-iron skillet before
For information on where to find Expandex, please see the Resources page. For
information on how to replace Expandex with Ultratex 3, readily available in
most countries outside the United States, in the gluten free bread recipes in
GFOAS Bakes Bread, scroll to #6 in Resources.
I have not yet tested Ultratex 3 in this recipe, but I would recommend trying a
mix of 268 grams all purpose gluten free flour + 12 grams Ultratex 3 in place of
the blend above. Ultratex 3 is at least 3 times as strong as Expandex.
Nutrition information is automatically calculated, so should only be used as an