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Chive Pancake

October 14, 2018 by Chef T

If you have ever been to an Asian grocery store, you may have noticed that they sell chives in a GIGANTIC bundle. My chive pockets recipe barely made a dent in all the chives that I had, which is how I ended up making more chive recipes. I hope you all like chives as much as I do!

For this recipe, I drew inspiration from Chinese scallion pancakes and Korean seafood pancakes. I love savory pancakes and I think the Chinese and Korean ones are sooo delicious. The batter for this recipe is simple and just takes some whisking.

Be careful when heating up your oil because if your oil gets too hot, you will burn the chives before the batter cooks through. Use a ladle to scoop your batter, so that you can use the bottom of the ladle to spread the batter around into a nice thin circle.

Keep your chives in your pancake, not the floor,
Your favorite alternative chefs, K & T

Print

Chive Pancake


Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes

Ingredients

1 cup chives, cut into inch long pieces

Batter

  • 1 cup gluten free all purpose flour
  • ¼ cup rice flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp salt
  • 1½ cup cold water

Vegetable oil for frying

Dipping Sauce

  • 3 tbsp tamari
  • 2 tbsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • A dash of togarashi

Instructions

  1. Combine all dry ingredients of the batter together in a medium sized bowl, then slowly add the cold water while whisking the batter. You may not need all the water, but the flour does absorb quite a bit of it. You don’t want your batter to be thick because you should be able to ladle it into the pan and spread it around.
  2. Heat up a medium sized pan with oil, then place down a layer of chives. Ladle batter over the chives and spread it into a thin layer. Flip when edges begin to brown (only takes a few minutes). Cook for another few minutes on the other side until you have a nice golden pancake. Remove pancake for heat and place on a paper towel lined plate to absorb excess oil.
  3. While you are frying up your pancakes, combine all ingredients for the dipping sauce in a small bowl.
  4. Serve pancakes with your dipping sauce!

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Filed Under: Appetizer, Dairy Free, Gluten Free, Grain Free, Nut Free, Recipe, Refined Sugar Free, Savory, Side, Soy Free, Vegetarian Tagged With: appetizer, Chinese, Chives, dairy free, gluten free, refined sugar free, savory, snack

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