Korean Scallion and Leek Crispy Mini Pancakes (Gluten Free)
You know all of those social media posts on TikTok and Instagram that are always showing you through video and audio how unbelievably crispy, crunchy their food is by swiping their knife over their food? Well, Korean Scallion and Leek Crispy Mini Pancakes (Gluten Free) is one of those recipes (without the video/audio🥲)! Amazingly crunchy. Super tasty. And a cinch to make!
Jump to RecipeBatter Ingredients
Organize the batter ingredients – scallions, leeks, rice flour, tapioca flour, sparkling water, baking soda, kosher salt, garlic powder and onion powder.
Making the Batter
Place rice flour, tapioca flour, baking soda, kosher salt, garlic powder, and onion powder in a large bowl. Then add the scallions, leeks, and sparkling water to the batter and mix until combined. Do not over mix.
NOTE: Sparkling water (club soda or bubbly water) creates a light, airy batter. But if all you have is plain tap water the batter will still be awesome.
Cooking the Pancakes
Heat a large non-stick pan with oil over medium-high heat and once heated, spoon in approximately 2 tablespoons of batter with scallion and leek pieces into the pan, trying not to have the pancakes touch each other. (I was able to make four pancakes in each batch and I made two batches.) Reduce to medium heat and fry until the bottoms are crispy golden brown and the onions are slightly charred with small bubbles forming all over the pancake, about 2 minutes for the first side. Then carefully flip the pancakes (add more oil if necessary) and cook for an additional minute, or until the bottoms are golden brown and crispy. Transfer pancakes to a plate lined with a paper towel and repeat.
Dipping Sauce
While the pancakes are cooking, make the dipping sauce. Place gluten free soy sauce, rice vinegar, sesame oil, sugar, scallions, and sesame seeds (if desired) in a small bowl. Combine sauce ingredients and set aside until ready to serve.
Korean Scallion and Leek Crispy Mini Pancakes (Gluten Free)
Place the pancakes on a plate or platter and serve with the dipping sauce.
Korean Scallion and Leek Crispy Mini Pancakes (Gluten Free)
Ingredients
Batter:
- 5 tablespoons neutral oil
- 1 cup scallions ends trimmed, dry thoroughly, cut into 2” pieces, if scallions are large you may need to cut them in half vertically and then cut into pieces
- 1 large leek washed, dried, cut into thin rounds
- ½ cup rice flour
- 2 tablespoons tapioca flour also known as tapioca starch
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup very cold tap water, club soda or sparkling water (if batter is too thick, add additional 1/4 cup liquid)
Dipping sauce:
- 2 tablespoons gluten free soy sauce I use San-J
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar granulated
- 1 teaspoon scallion finely chopped into rounds
- Toasted sesame seeds optional
Instructions
Batter:
- Combine the rice flour, tapioca flour, baking soda, kosher salt, garlic powder, onion powder and water/bubbly water in a large bowl. Then add the scallions and leeks to the batter and mix until combined. Do not over mix.
- Heat a large non-stick pan with oil over medium-high heat and once heated, spoon in approximately 2 tablespoons of batter with scallion and leek pieces into the pan, trying not to have the pancakes touch each other. To do this, you'll most likely need to make two batches, four pancakes in each.
- Reduce to medium heat and fry until the bottoms are crispy golden brown and the onions are slightly charred with small bubbles forming all over the pancake, about 2 minutes for the first side. Then carefully flip the pancakes (add more oil if necessary) and cook for an additional minute, or until the bottoms are golden brown and crispy.
- Transfer pancakes to a plate lined with a paper towel and repeat steps 2 & 3.
Dipping Sauce:
- While the pancakes are cooking, make the dipping sauce. Place gluten free soy sauce, rice vinegar, sesame oil, sugar, scallions, and sesame seeds (if desired) in a small bowl. Combine sauce ingredients and set aside until ready to serve.
Assembly
- Lastly, place the pancakes on a plate or platter and serve with the dipping sauce.
Notes
Recipe is a blending of two recipes Bon Appétit and Christie at Home (found on Instagram) with modifications.
If you like this recipe, you may also like these other GFchow recipes. Korean-Style Steak Lettuce Wraps, Crispy Korean Fried Chicken Nuggets, and Quick-Style Korean Pickles.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
