Scallion Cilantro Pancakes

• 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

1. Stir together soy sauce, vinegar, and oil in a bowl, then stir in sesame seeds.
2. Whisk together flours, salt, whole egg, yolk, water, chile, pepper, and sesame oil in a bowl (batter will be thin).
3. Heat 3/4 teaspoon vegetable oil in an 8-inch nonstick skillet over moderately high heat until hot but not smoking.
4. Pour in 1/3 cup batter, then scatter one fourth of scallions and one fourth of cilantro leaves over top, gently pressing into pancake.
5. Fry pancake until underside is pale golden, about 2 minutes.
6. Turn pancake over and cook until scallions are lightly browned, about 1 minute, then transfer to paper towels.
7. Make 3 more pancakes in same manner, adding vegetable oil to skillet each time (there may be some leftover batter).
8. Transfer pancakes to a cutting board and cut each into 8 wedges.
9. Serve warm or at room temperature, with dipping sauce.
10. *We like Arrowhead Mills brand; visit arrowheadmills.com for stores nearest you.

soy sauce, rice vinegar, asian sesame oil, sesame seeds, flour, rice flour, salt, egg, egg yolk, water, green thai, black pepper, asian sesame oil, vegetable oil, scallions, cilantro

Taken from www.epicurious.com/recipes/food/views/scallion-cilantro-pancakes-108866 (may not work)