Korean rice flour and spring onion mini pancakes

Ingredients

For 1 serving

• Rice flour60 g
• Spring onions50 g
• Sunflower oil2 teaspoons
• Tamari2 teaspoons
• Rice vinegar2 teaspoons
• Saltto taste

Contains: soy,

In season: March – June

Method

1. In a bowl, mix the rice flour with a pinch of salt and pour in cold water in a thin stream, whisking, until you have a smooth batter as runny as drinking yoghurt.
2. Wash the spring onions, trim the root and cut them into pieces about 3 cm long, green part included; stir them into the batter.
3. Heat the sunflower oil in a non-stick frying pan over medium-high heat; spoon in 3 mounds of batter, spreading them with the spoon into thin rounds.
4. Cook for 2 minutes per side, until golden and crisp at the edges; turn them only when they release easily.
5. Meanwhile mix the tamari with the rice vinegar in a small bowl and serve the hot pancakes with the sauce for dipping.