Chive Pancakes Recipe
Whisper thin crepe-like pancakes made from brown rice flour, coconut milk, eggs, and sesame seeds. And my preference in pots and pans.
People tend to inquire about my preference in pots and pans. I get this question, kindly asked, in person, via email, at the neighborhood coffee shops...and I often feel my answer isn't what the curious individual wants to hear. Because, for the most part, I buy pots and pans individually. I buy them to suit what I cook, and how I cook - based on functionality and personal preference. And because of this, I've collected and culled a motley, mish-mashed collection over the years. One that doesn't look much like any pre-assembled set you'd encounter (or register for). I've picked up skillets at yard sales, pots at flea markets, and had the occasional gem from eBay arrive at my doorstop. Much of what I use now is enameled cast-iron. It's a dream to cook with, goes from stovetop to oven on a whim, and holds heat steady and strong. I've long since phased non-stick pans from my kitchen, and realize now, I never needed them. The pots I have now can handle most of what I throw their way - even paper-thin, crepe-like pancakes like these.
With the tiniest bit of coconut oil or clarified butter, these pancakes cook beautifully in my favorite yellow skillet (above). Another, non-enamelled, cast-iron skillet can also be deployed to turn out twice as many pancakes in the same time frame.
I made these to go with a simple tofu salad for lunch over the weekend, but you can use the pancakes in all sorts of different ways - as wrappers, for rolls....you can stuff them and bake them as you would baked crepes (or pasta). They're great with a bit of hot sauce, handful of fresh herbs, and a fried egg...
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Chive Pancakes
HS: I use brown rice flour for these, but white rice flour will work if that is what you can come by. If you do want to make a stack for a crowd, cook the pancakes ahead of time, stack them, then reheat one at a time in a skillet just before serving. Also, related to the consistency of the batter, you want it to really run the pan. And don't use too much batter, barely enough for a thin coating. It takes some practice. Adjust the batter with more water (and stir well), if your batter is too thick. Then try again. If you've never made these before, it takes a bit of practice. But once you understand where you need the batter to be, you'll be able to turn the pancakes out in a flash.
1 1/2 cups / 200 g (brown) rice flour - 200g
1/2 teaspoon fine grain sea salt
2 tablespoons toasted sesame seeds
1/2 cup / 120 ml full-fat coconut milk
1 cup water, plus more to thin, if needed
6 large eggs
1/3 cup / 15 g minced chives
1 teaspoon extra-virgin coconut oil
In a large mixing bowl combine the flour, salt, and sesame seeds.
In separate bowl, whisk together the coconut milk, water, eggs, and chives. Pour this mixture over the flour mixture and stir until combined and lump-free. Let sit for 5 minutes, stir again, and now thin with more water, a small splash at a time, until the batter is thin enough to quickly spread across a pan - the consistency of a yogurt thinned with water or heavy cream. Getting the consistency of the batter right, is the key to success here.
To cook the pancakes, heat a large skillet or griddle over medium hear. Melt the coconut oil, and pour a scant 1/4 cup/ 60 ml of batter to provide a thin coating. As you pour, rotate the pan so the batter runs to cover the entire bottom. Cook until deeply golden, and the edges of the pancake are beginning to curl and lift. Flip, and brown the second side. Cover with a clean tea towel while you make your way through the rest of the batter, or even better, serve immediately. Leftover batter keeps well in the refrigerator for a few days. Stir, and thin with a bit of water (if needed), before using.
Makes 8 -12 crepes.
Prep time: 10 minutes - Cook time: 10 minutes
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Comments
Good day Heidi, you never dissappoint. A new twist to a scallion pancake. Will try the rice flour .... his sounds like a new dish for Thanksgiving with all the extra herbs in my kitchen. I will experiment and will knock their taste buds alive ... just think using a turkey or meat stuffing filling with a sourcream and parmesean sauce .... Or with leftover salad and a light dressing. Lookout cold weather!
I need to make some of these! I have all the ingredients too. I guess I know what's for tomorrow's lunch!
YUM. & that avo is sliced so so beautifully!
glorious little gems these are. going to the castro market today and whipping these up tonight! or shall i say try to whip them up... sounds like they take some practice. protein packed with all those eggs, love that. question... is the rice flour a key? or could you use something different like quinoa flour? chickpea? rye? barley? just curious because i have a dozen flours in my pantry but not one is rice flour unfortunately. and... can you give us a little instagram video on how to slice an avocado like that? it is so pretty :)
HS: Hi Kari - That was just luck with the very last of a sad avocado in the refrigerator - the shape that was left after trimming off any brown ;)....I think you could certainly try with chickpea flour, although the ratio might be a bit different re: liquid. We made a chickpea flour keffir batter the other day with lots of spices - also delicious!
Oh, what a beautiful skillet! The chive pancakes look absolutely dreamy, I can't wait to try my hand at them. Thank you for sharing, Heidi!
Looks delicious! I've never worked with brown rice flour. Is that a dipping sauce on the side or more batter? I love your sauces : )
HS: it was a coconut dressing/ dipping sauce I made with the leftover coconut milk from the batter. I'll include that when I write up the salad as well! xo
Funny, I was just thinking about how it had been ages since I'd made savory crepes the other day. These look amazing!
These look amazing! I have seen recipes for chive pancakes all over and I think your post has finally taken me over the edge. I need to make them, like, now.
These look like such a nice alternative to the regular crepe pancakes I usually make—rice flour and coconut milk is an interesting substitution. And those sliced avocados in the picture are so pretty.
That tofu salad looks delicious. Is it posted somewhere or will you be posting it? I'm always looking for more ways to use tofu.
HS: Hi Devin - Happy to! It might take a bit of time to pull it together, but I will. It was simple and good - good summer fare.
These look amazing. So simple and delicate.
These sound fabulous! Gorgeous pancakes!
So gorgeous!
I've been looking for a rice flour pancake for a homemade batch of mu shu. I think this might be just the recipe!
oooh i want one of those skillets. these pancakes look delicious, could you please give me a rundown of what you put in the salad too? It looks yummy.
Love these Heidi! And I'm with you, who needs non-stick when you have enameled cast iron :-)
Oh, these look absolutely delicious! I love that they're gluten-free. The serving suggestions sound heavenly.
I love your yellow pan. I Wish I could get my hands on such gems but I am not as lucky as you at flea markets. crepes make great subs for bread and the salad you have along side; what is it?because it looks delicious!
HS: I'll write it up Belinda! Thanks :)
I love chinese chives pancakes - are these similar? I have been making chive dumplings with the chives I found @Civic Center.
Crepes with coconut milk, made in a yellow enamaled cast iron skillet. Well isn't this just the most beautiful thing ever! :)
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