Makes about 6 full pancakes. Difficulty
1/2 cup soy milk 1/4 cup gf flour Pinch of salt 1 egg, lightly beaten 3/4 teaspoon sesame oil 2 teaspoons fresh ginger, minced 1 garlic clove, minced 1 scallion, finely chopped 1 teaspoon vegetable oil
Place the soy milk, gf flour, salt, egg and sesame oil in a blender and process until smooth. Transfer the mixture to a large measuring cup with a pouring lip. The batter should be the consistency of heavy cream. If it is too thick, add water, about 1 teaspoon at a time, until you get the right consistency. Stir in the ginger, garlic and scallions.
Heat the oil in a non-stick crepe pan over medium-high heat. Pour about 2 tablespoons of the batter in the center of the pan, then swirl the pan to make a circle about 4 inches in diameter. Cook the pancake over medium-high heat until golden brown. Flip the pancake over and brown the other side. Remove from the pan and keep warm. Repeat process until all the batter is used up.
These pancakes are meant to go with Mu Shu Chicken.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.