Gluten Free Scallion Pancake Bites Recipe

by Carol Kicinski on April 19, 2013

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Before going gluten free did you ever have Chinese scallion pancakes? They are basically a pancake packed with chopped scallions, seasoned with sesame oil, and served with a dipping sauce.

This recipe started off in the direction of scallion pancakes but a funny thing happened on the way to Shanghai…

My idea was to create an appetizer that had a similar taste to the scallion pancakes but that were easier to make ahead and serve at a party. I figured shaping them into balls was the way to go.

Ever tried to shape pancake batter in a ball? Yea, not so easy! Too liquid. Needs more substance. Even after adding more pancake mix (I used Kinnikinnick gluten free pancake and waffle mix) and some panko bread crumbs it still needed something. So I added cheese – not at all Chinese, but pretty delicious.

Since I had already taken some pretty big culinary departures on this recipe I decided to make a creamy dipping sauce instead of the usual soy based ginger sauce. I just whipped some mayo, sour cream and Sriracha sauce together – this is a seriously great combo for everything from dipping sauce to a spread for burgers.

These babies may have wandered far from their Asian roots but they are a delish little appetizer you just may want to consider serving at your next party.

Gluten Free Scallion Pancake Bites Recipe

Gluten Free Scallion Pancake Bites Recipe

Ingredients

1 large egg
1 tablespoon sesame oil
½ cup cold milk or water
1 ½ cups Kinnikinnick Gluten Free Pancake & Waffle Mix
1 bunch scallions, finely chopped
2 cups shredded monterey jack cheese
¾ cup Kinnikinnick gluten free panko style bread crumbs (possibly more)
¼ cup sour cream
¼ cup mayonnaise
1 – 2 teaspoons Sriracha sauce

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.

Whisk together the egg, sesame oil, and milk or water in a large mixing bowl. Whisk in the pancake mix. Continue to whisk for 2 minutes. Stir in the scallions, cheese. And bread crumbs. The mixture should be thick and be able to be rolled into balls, if not, add some more bread crumbs.

Roll tablespoons full of the batter into balls and place on the prepared baking sheets. Bake for 15 minutes, rotating the pans once during baking, or until golden brown.

Servings:

A gluten free recipe that makes 48 small bites.

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Categories:    Appetizers, Entertaining

{ 8 comments… read them below or add one }

Christina April 19, 2013 at 10:56 am

I have never had Chinese Scallion Pancakes before but this recipe looks great. And the fact that this version is gluten free is perfect. Thanks for sharing.

Reply

Carol Kicinski April 22, 2013 at 7:57 am

My pleasure, enjoy!

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Stephanie April 21, 2013 at 2:29 pm

Such a tasty recipe. It looks so easy but I making one and see if I got the right combination.

Let you know how it turns out.

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Carol Kicinski April 22, 2013 at 7:43 am

Thanks Stephanie, looking forward to your feedback

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Cathy April 26, 2013 at 3:55 am

this looks incredibly yummy!.. It’s not hard to find gluten-free ingredients right? the ones that you use here?

Reply

Carol Kicinski April 26, 2013 at 5:22 pm

Ho Cathy, no, not hard. I found all the ingredients either in the supermarket or my health food store. Good luck!

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Christina May 6, 2013 at 8:49 am

I laughed when I saw your comment about trying to roll pancake batter into balls. Great save adding the cheese in. Would you be able to make these ahead of time, refrigerate, and then pop into the oven to bake?

Reply

Carol Kicinski May 6, 2013 at 10:33 am

Hi Christina, yes, you can make ahead and bake off as you need. Enjoy!

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