- 3/4 cups gluten-free flour blend of your choice (i use about 1/2 cup brown rice flour and 1/4 cup tapioca starch)
- 1/4 cup sweet rice flour (also known as mochi rice flour)
- 1/2 teaspoon kosher salt
- 1 cup cold water
- 4 scallions, trimmed and finely minced
- 1/3 cup wheat- and gluten-free tamari or soy sauce
- 3 tablespoons rice wine vinegar
- 3-4 dashes sesame oil
- 1 small garlic clove, thinly sliced
- 1/4 teaspoon freshly grated ginger
- 3-4 dashes chile oil (optional)
- 1/4 cup safflower, canola, or peanut oil for cooking the pancakes
- Combine the flours, salt, water, and scallions in a small bowl. Mix thoroughly. Let sit for 10 minutes.
- While the batter rests, combine the tamari, vinegar, sesame oil, garlic, and ginger (and chile oil, if using) in a small dish. Set aside.
- Heat a skillet over medium-high. Add 2 teaspoons oil. Stir the batter well and pour about 2 tablespoons of batter into the pan. Cook 2 or 3 at a time for 3 minutes on each side or until nicely browned. Be sure to stir the batter before making each batch of pancakes as the flour settles at the bottom of the bowl. Do not undercook.
- Serve hot with dipping sauce.