Savory leek onion pancakes with rice flour

Ingredients for 4 servings:

• 240 ml flour, white, gluten-free
• 60 ml rice flour, brown
• 60 ml water (ice water)
• 1 tsp sesame oil
• 120 ml spring onion(s), the white and light green parts, finely chopped
• Oil, neutral (e.g. thistle or grape seed)
• Sea salt
• 1 part soy sauce, gluten-free
• 1 part sesame oil
• 1 part rice vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

, gluten-free

Combine the two types of flour with the water and sesame oil. Stir in the spring onions and season with a generous pinch of sea salt. Heat a large nonstick frying pan with plenty of oil (about 1 cm). Add as many pancakes as possible – the size can vary. I usually use a ladleful per pancake. Fry the pancakes for about 2 minutes on each side until they are nicely browned. Drain on kitchen paper and sprinkle with salt (to taste). For the dip, simply mix together soy sauce, sesame oil, and rice vinegar in roughly equal parts and season to taste. Serve the dip with the pancakes.