Tdg Banh Xeo (Vietnamese Pancakes)

• 1 cup Talon de Gato whole grain blue cornmeal
• 1/2 cup rice flour
• 1 tbsp ground red chile
• 1 tbsp turmeric
• 1 cup or more water
• 1 bunch gow choy (garlic chives) or scallions chopped
• Canola oil
• Vietnamese style serving option:
• Lettuce, basil, sprouts, dipping sauce.

1. Heat a tablespoon of oil in a skillet and add the gow choy, cooking gently without browning.
2. Meanwhile mix the flours and spices and stir in the water. Let the batter sit as the chives cook, then check the consistency. You may need 2-4 tablespoon more water for a slack batter that can be spread in the pan but does not run or have water showing.
3. Add the cooked chives or scallions to the batter.
4. Wipe out the skillet and get it hot but not smoking. Add a teaspoon of oil, then half the batter in the middle of the pan. Use a wooden spoon working from the center to gently smooth out a pancake about 1/4 inch thick.
5. When set, loosen the edges and shake the pan so the pancake slides around. Slide it onto a pizza pan, add a little more oil to the pan, and cook the other side.
6. Repeat for the second pancake.
7. Serve in quarters, with chutney or fried eggs. Or, with lettuce leaves. Pick up a piece of pancake and a basil leaf or some sprouts with a lettuce leaf, dip it in an asian dipping sauce (peanut chile or whatever).

talon de gato, rice flour, ground red chile, turmeric, water, gow choy, canola oil, option, sprouts

Taken from www.epicurious.com/recipes/member/views/tdg-banh-xeo-vietnamese-pancakes-50095296 (may not work)