Pancakes with Green Onions and Cilantro

Ingredients

• Soy Sauce 0 fl oz
• Rice Vinegar for Sushi 2 spoons
• Sesame Oil ½ spoons
• Toasted Sesame 1 tablespoon
• Wheat Flour 5 oz
• Glutinous Rice Flour 0 oz
• Salt ½ spoons
• Chicken Egg 1 piece
• Whole egg 1 piece
• Ground ancho chili pepper 1 piece
• Ground Black Pepper a pinch
• Vegetable Oil 1 tablespoon
• Scallions 0 oz
• Cilantro 0 oz

Step-by-Step Guide

Step 1

Mix the soy sauce, vinegar, and sesame oil (almost all of it, leaving out a couple of drops), then add the toasted sesame seeds that were pre-roasted in a dry skillet. Set the resulting sauce aside for a while.

Step 2

Finely chop all the herbs with a sharp knife. In a large mixing bowl, whisk together both types of flour, salt, egg, yolk, a cup of water, as well as the chili that has been deseeded and finely chopped, black pepper, and the remaining sesame oil.

Step 3

Heat a skillet over medium heat and add a little vegetable oil. Using a ladle, pour in a third of the prepared batter and let it spread across the surface. Immediately sprinkle evenly with herbs (one-third of the volume).

Step 4

Cook the pancake for two minutes, until the edges are properly set, then gently flip it with a spatula and cook for another minute. In the same way, cook two more pancakes with the remaining batter.

Step 5

Transfer them to paper towels and let them cool slightly, then use a sharp knife to cut each one into eight pieces and arrange them on serving plates. Serve with sauce.