My husband is Chinese, and his family has taught me that Diem Sum is awesome (although I don’t do chicken feet). One of my favorites is the scallion pancakes. I was trying to make a tortilla this morning, but ended up with a batter that when cooked made me think I might be able to create something cool with some scallions. Since I had some, I whipped them up and LOVED them!
The first picture with the crispy edges are a result of me cooking the pancakes in ghee. The second picture (which look more like traditional pancakes) is from using a dry nonstick skillet.
- 1/2 cup tapioca flour (easy and cheap from the asian market or much more costly Whole Foods)
- 1/2 cup cashew meal (just discovered that this is a new item at Trader Joe’s) OR almond flour
- 1 egg
- 1 cup full fat coconut milk
- 3/4 tsp sea salt
- 1/4 cup chopped scallions
- ghee or coconut oil
- In a small food processor, process the cashew or almond meal (unless you found it already in “flour” form)
- combine all ingredients (except for the ghee) in a bowl and beat with a hand mixer
- heat a skillet over medium heat
- (optional) put 1-2 tsp ghee in the skillet (depending on the size of your skillet and whether or not you are going to to make more than one pancake at a time.
- Cook the pancake until it becomes brown and a bit crispy. Flip and repeat.
- Remove to paper towels if you cooked in oil or ghee.