Sasha's Kitchen: Asian-Style Scallion Cilantro Pancakes

My mom recently sent me a wonderful new cookbook, but a women whose gardening books she had read, Sarah Raven, called Fresh From the Garden. The book focuses on fresh uses of seasonal, garden fresh ingredients and their uses in delicious seasonal recipes. So far, I have read the recipes for spring and winter and there's so many I want to try. The scallion/cilantro pancakes and rhubarb cardamom chutney were both delicious, and my husband and mom (cooking together for me) also tried a summer vegetable risotto that was a loose variation on the recipe in her book. Each of these three recipes were spectacular. This might just be my favorite new cookbook that I have tried in a long time! Don't skip out on Sarah's dipping sauce either - its the perfect match as I love sesame oil!

Scallion Cilantro Pancakes (from Sarah Raven)
makes 12 five inch pancakes or six eight inch pancakes - I doubled the recipe below for more because they were so good!

1/2 cup unbleached flour
1/4 cup rice flour
1/2 tsp kosher salt
1 large egg
1 large egg yolk
1 small red chile, thinly sliced (i used 1/2 tsp of red pepper flakes instead)
pinch of ground black pepper
4 drops of sesame oil
canola oil for frying
5-6 scallions diced (green parts only)
small bunch of cilantro, freshly chopped

Dipping sauce
3 T soy sauce
2 T rice vinegar
1 tsp sesame oil
1 tsp sesame seeds
1 T freshly chopped fresh cilantro

Put the flours, salt, egg and egg yolk and 1/4 cup of water, red pepper flakes, and sesame oil in a bowl and whisk together.  Allow to stand for thirty minutes at room temperature. Chop the scallions and cilantro and set aside.

combine the soy sauce, vinegar and sesame oil for the sauce and stir in the sesame seeds. Also add the reserved white parts of the scallions left over from the pancake recipe.

Heat a teaspoon of canola oil in an eight inch nonstick pan over moderately high heat until hot but not smoking. Spoon in 1/2 T of the batter, tilting the pan to spread it over the bottom. Scatter the scallions and cilantro over the top, gently pressing them with a spatula. Fry until the underside is pale golden, about two minutes. Turn over and cook another minute or so. Transfer to a piece of parchment paper while you prepare the other pancakes. Serve right away with dipping sauce.