Brown Rice Sesame And Scallion Pancakes Food

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES

Steps:

• Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
• In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
• Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot

HOT PEPPER AND SCALLION PANCAKES WITH CHARRED SQUID, PICKLES AND VEGETABLES

Steps:

• For the pancakes: Divide dough into 8 equal parts. Roll into a rough circle, 1/4-inch thick. Paint with sesame oil. Flavor with scallions, chiles, sesame seed, salt and pepper.
• Roll each into a cigar then coil into a rough circle again. Roll each pancake now 1/2-inch thick. Hold, divided by waxed paper, until ready to cook.
• For the sauce: Saute ginger and garlic in sesame oil. Add all other ingredients and simmer until reduced and flavorful. Season to taste.
• For the squid: Heat oven to 400 degrees. Heat a large saute pan and add a little soy or canola oil.
• Add pancakes and brown one side, flip and finish in oven.
• Compose plate with triangles of scallion pancake, a pile of barbecued squid, pickles, herbs and a side cup of the barbecue dipping sauce.

MILLET-SCALLION PANCAKES

Steps:

• Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15-20 minutes; drain, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
• Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and 1/4 of scallions in a small bowl; set sauce aside.
• Whisk eggs, buttermilk, cornstarch, sesame oil, and 1 1/2 teaspoon salt in a medium bowl. Fold in millet and 3/4 of scallions.
• Working in 3 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet, press to 1/4" thickness, and cook until golden brown, about 3 minutes per side; transfer to a paper towel-lined plate.
• Sprinkle pancakes with more scallions and serve with reserved sauce.
• DO AHEAD: Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.

SCALLION PANCAKES

Steps:

• Pancakes:.
• Whisk 2½ cups flour and 1 teaspoons salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover with plastic wrap; let rest at room temperature 1 hour.
• Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 teaspoons vegetable oil on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.
• Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
• Heat 1 tablespoons vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8-10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
• Sauce:.
• Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.