Scallion Cilantro Pancakes

Ingredients

• 0.1 teaspoon pepper black
• 1 large egg yolk 
• 0.8 cup flour all-purpose
• 0.3 cup cilantro leaves fresh loosely packed
• 2 tablespoons rice vinegar (not seasoned)
• 0.5 teaspoon slightly rounded salt 
• 4  scallions dark green diagonally sliced into 1 1/2-inch pieces (pale and parts only)
• 1 small serrano chile fresh green minced
• 0.1 teaspoon asian sesame oil 
• 1 teaspoon sesame seed toasted
• 0.3 cup soya sauce 
• 0.3 cup rice flour sweet (not from rice)
• 1 tablespoon vegetable oil 
• 1 cup water 
• 1 large eggs whole

Equipment

• bowl
• frying pan
• paper towels
• whisk
• cutting board

Directions

1. Stir together soy sauce, vinegar, and oil in a bowl, then stir in sesame seeds.
2. Whisk together flours, salt, whole egg, yolk, water, chile, pepper, and sesame oil in a bowl (batter will be thin).
3. Heat 3/4 teaspoon vegetable oil in an 8-inch nonstick skillet over moderately high heat until hot but not smoking.
4. Pour in 1/3 cup batter, then scatter one fourth of scallions and one fourth of cilantro leaves over top, gently pressing into pancake. Fry pancake until underside is pale golden, about 2 minutes. Turn pancake over and cook until scallions are lightly browned, about 1 minute, then transfer to paper towels. Make 3 more pancakes in same manner, adding vegetable oil to skillet each time (there may be some leftover batter).
5. Transfer pancakes to a cutting board and cut each into 8 wedges.
6. Serve warm or at room temperature, with dipping sauce.
7. *We like Arrowhead Mills brand; visit arrowheadmills.com for stores nearest you.
8. Dipping sauce can be made 1 day ahead and chilled, covered.