- 1/3 cup soy sauce
- 2 tablespoons rice vinegar (not seasoned)
- 3/8 teaspoon Asian sesame oil
- 1 teaspoon sesame seeds, toasted
- 3/4 cup all-purpose flour
- 1/4 cup rice flour (not from sweet rice)
- Slightly rounded 1/2 teaspoon salt
- 1 whole large egg
- 1 large egg yolk
- 1 cup water
- 1 small fresh green Thai or serrano chile, minced
- 1/8 teaspoon black pepper
- 1/8 teaspoon Asian sesame oil
- 1 tablespoon vegetable oil
- 4 scallions (pale green and dark green parts only), diagonally sliced into 1 1/2-inch pieces
- 1/4 cup loosely packed small fresh cilantro leaves
- Stir together soy sauce, vinegar, and oil in a bowl, then stir in sesame seeds.
- Whisk together flours, salt, whole egg, yolk, water, chile, pepper, and sesame oil in a bowl (batter will be thin). Heat 3/4 teaspoon vegetable oil in an 8-inch nonstick skillet over moderately high heat until hot but not smoking. 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).
- Transfer pancakes to a cutting board and cut each into 8 wedges. Serve warm or at room temperature, with dipping sauce.
- We like Arrowhead Mills brand; visit for stores nearest you.