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Cost
$ $ $ $ $
Difficulty
• • • •
Time
4h11

make a gluten-free scallion pancake with a springy and chewy texture
This yeast dough, gluten-free scallion pancake is crispy and golden on the outside, soft and moist on the inside. It is a simple and savory breakfast or snack you will absolutely enjoy.

Posted by LightOrangeBean Published See LightOrangeBean's 7 projects »
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  • Step 1

    Whisk the flour, psyllium husk, yeast, and baking powder in a mixing bowl. Add water and use a spatula or clean hand to form the dough. Cover the mixing bowl and let the dough rise in a warm place for 4 hours.

  • Step 2

    Lightly dust a working surface with some gluten-free flour and transfer the yeast dough onto the surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc. Use a rolling pin to form the dough into a disc, approximately 12” in diameter.

  • Step 3

    Use a pastry brush to brush olive oil on the surface of the disc and then sprinkle on, as evenly as possible, the salt, black pepper, and green onion.

  • How to cook okonomiyaki. Yeast Dough Gluten Free Scallion Pancake - Step 4
    Step 4

    Beginning at one edge, role up the dough tightly and pinch the trailing edge and ends together to seal. You should have an approximate 12” long stick-like shape dough at this point. Then roll up the stick, starting at one end, into a round bundle. Gently press it down and slightly roll with a rolling pin to form an approximate 7 inch disc. It is normal if the dough breaks slightly on the side (see picture in post http://lightorangebean.com/yeast-dough-gluten-free-scallion-pancake/).

  • How to cook okonomiyaki. Yeast Dough Gluten Free Scallion Pancake - Step 5
    Step 5

    Heat 1 teaspoon canola oil in a cast iron pan over medium-high heat until hot. Place the scallion pancake dough into the pan and cover the pan with lid. Reduce the heat to medium to medium-low and cook one side for 2 minutes. Flip to the other side, add the remaining oil in the pan, and cook for another 2 minutes. Repeat the flipping-cooking for each side one more time. The total cooking time will be 8 minutes. In the end, both sides of the pancake should be golden brown. Reduce heat to prevent burning if necessary. Remove the pancake from the pan and let it cool slightly on a cooling wire rack. Cut into pie shaped wedges and serve warm.

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Comments

Melissa Beth
Melissa Beth · McLean, Virginia, US · 80 projects
OMG! It sounds so good! Thanks for the tutorial. Love Cooking
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