Go Back
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!