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Gluten-Free Scallion Pancake
Introduce
Chef :
Julie - Mrs. Lin's KitchenGluten-Free Scallion Pancake
Gluten-free scallion pancake is inspired by the Korean seafood pancake. It’s easy to make and only requires 4 ingredients.
Cooking instructions
* Step 1
Soak 1 cup of peeled split mung bean in water for 4 – 5 hours or overnight. Make sure the water covers the mung bean completely. After soaking, drain out all the excess water
* Step 2
Transfer the soaked mung bean into a blender with 2/3 cup of water. Blend until the mixture is smooth.
* Step 3
Thinly slice the scallion or green onion.
* Step 4
In a clean mixing bowl, pour in the mung bean mixture, add 1 to 1 ½ cup of sliced green onion, 1/4 teaspoon of salt. Mix everything together. Make sure the scallion is evenly distributed.
* Step 5
Coat a non-sticking pan evenly with 1 tbsp of oil. Pour in about 1 cup of mung bean-green onion mixture. With a spatula, thinly spread out the mixture. You want the pancake to be about ¼” thick
* Step 6
Fry each side for about 1 minute on medium-high heat. But make sure to adjust the flame according to your stove. After one side is done, flip and continue to fry the other side until the pancake becomes golden brown.
* Step 7
Serve warm and sprinkle some salt on the top of needed.
* Step 8
Note: if there is a photo you can click to enlarge it
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