these corn pancakes we had. We had them over and over again and the only thing I regretted about them was that the fresh veggie season was ending and they just wouldn't taste the same over the winter. Well, this recipe works great for the winter months- taking carrots or green onions and surrounding them with this amazing batter. And really, with a nice non stick skillet- you don't need much oil at all. Just 2 teaspoons per side will do the trick. I will be trying it with asparagus next, hmmmm can't wait.
2 cup cold water
2 large eggs
3/4 cup unbleached all purpose flour
1/4 cup rice flour (if you don't have rice flour, regular flour will work too)
1 teaspoon salt
1/2 cup sliced green onions
1 cup mini shrimp
1/4 cup rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar
red pepper flakes
1 teaspoon sesame oil
Heat a large skillet and add oil. Combine flours and salt in a bowl and whisk. Briskly whisk as you add the cold water. Add eggs ande whisk to incorporate. Pour into the hot skillet. Sprinkle the green onions and shrimp all around the pancake. Let the pancake brown-becoming real crisp. It helps to slide the pancake onto a plate and flip it from there rather than trying to flip it directly in the pan.
Slice into wedges and serve with sauce on the side. Delicious!