This is adapted from the Vietnamese Happy Pancakes recipe from Mark Reinfeld and Jennifer Murray’s The 30 Minute Vegan Taste of the East. Instead of the sauteed vegetable topping in their recipe, I use a Plum dipping sauce made from REAL Prune butter. It’s amazing how perfect these little pancakes are with so few ingredients, and gluten-free. I am very happy indeed. LISTEN to Caryn Hartglass’ interview with Mark Reinfeld.
3/4 cup brown rice flour
1/4 teaspoon salt
1/4 teaspoon turmeric
1 cup water
1/4 cup thinly sliced green onions (scallions)
1 tablespoon sesame oil (not toasted)
In a medium bowl whisk together the flour, salt and turmeric. Add the water and mix well. Fold in the green onions and set the mixture aside for 15 minutes, during which time it will thicken slightly. Heat a skillet or griddle until it’s piping hot and brush a very light coating of oil. Stir the batter again and pour 1/3 cup onto the skillet in a very thin layer. Cook for about 5 minutes until the edges turn brown. Flip and cook for a minute on the other side. Keep pancakes warm in a 200F oven until ready to serve.
2 tablespoons REAL Prune butter
1/4 teaspoon Ume Vinegar (this is a very salty plum vinegar, salt or soy sauce may be substituted – to taste)
1 teaspoon finely chopped green onions (scallions)
In a small bowl add about 4 tablespoons of water to the prune butter. Beat with a fork to incorporate. Add a little more water at a time to thin to the consistency of heavy cream . Add the vinegar. Garnish with chopped green onions.