Apparently I inspired my husband with my cooking the other night because he sat down and wrote a guest post for me. Isn't he the cutest?!?! I guess he liked the pancakes.
I am of Chinese descent, despite living in New York my whole life. That being said, I grew up with family members who knew how to cook authentic Chinese, in multiple styles. Most notably, my grandmother would make dumplings from scratch. When neither she nor my mother was cooking, we'd enjoy going to get dim sum, a tradition we adopted now, with Andrea and Ceci. The problem is, some of the best morsels are gluten filled. Aside from shrimp dumplings and roast pork buns, one of my favorites is the scallion pancake. I'm not sure what motivated Andrea, but she suggested making them from scratch. We located a whole host of recipes online, which seemed simple in ingredient list, but somewhat complex. She came up with an amazingly simple method, and so, I picked up some scallions. She basically used GF Bisquick, but with hot water, and made a batter mixing in some salt, white pepper, and of course, diced scallions. Mixed it all together until well blended. She heated a thin layer of canola oil on high, and pan-fried the pancakes, flipping once. And that was it. Not entirely authentic, but damn good flavor. The texture of the authentic is more like phyllo dough, but I think that that is much more difficult to pull off as gluten free, and much more time consuming.
Gluten Free Scallion Pancake Recipe
1 Cup GF Bisquick 1 Cup Water (instead of milk) 2 Tbs Vegetable Oil 1 Egg 1 Bunch of Scallions, finely slice the green parts only Salt and White Pepper (dash of each)
Blend all ingredients in a medium mixing bowl until smooth Pour a few Tablespoons of vegetable oil into a pan and heat on stove, when oil is Really hot, carefully pour in about a 1/4 cup of pancake mix and let it fry up. Flip and cook second side until golden brown.