Wild Pancake Hors d’ Oeurves With Dipping Sauce

“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.




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