“Wild” in the manner of being different, unexpected and enjoyed by all at your little party.
- 3/4 cup flour
- 1/4 cup rice flour (not from a sweet rice)
- generous pinch of salt
- 1 large egg
- 1 large egg yolk
- 1 cup water
- 1 serrano chile, seeds removed and minced
- pinch of ground pepper
- 1/8 tsp. sesame oil
- 1 tbsp. Crisco oil
- 3 scallions, pale green and dark green only, cut into 1/2 inch pieces
- 1/4 cup loosely packed fresh cilantro leaves (small ones)
Whisk together the flours, salt, whole egg and yolk, water, chile, and pepper. This batter will be thin.
Heat 1/2 tsp.Crisco oil in an 8″ skillet, over moderately high heat, brushing to coat the bottom of pan. Pour in 1/3 cup batter, then scatter 1/4 of the scallions and 1/4 of the cilantro leaves, pressing gently into the pancake.
Fry for about 2 minutes until the bottom is golden in colour. Turn over and fry until the scallions are cooked to a light brown. Remove and transfer to paper towels. Make 3 more pancakes the same, adding more oil each time.
When done, place on a cutting board and cut into 8 wedges each one. Serve warm with the following sauce.
- 1/3 cup soy sauce
- 2 tbsp. rice vinegar
- 3/8 tsp. sesame oil
- 1 tsp. toasted sesame seeds
Stir together the soy sauce, vinegar and oil in a small bowl and whisk to incorporate. Stir in the sesame seeds, just before serving to some excited guests.