Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons gluten-free low-sodium soy sauce, (such as San J)
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon finely minced peeled fresh ginger
  • 1 teaspoon Low FODMAP Garlic-Infused Oil, (made with vegetable oil)
  • 1 teaspoon Sriracha
  • 1 teaspoon sugar
  • 1 cup (145 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour)
  • ¼ cup (28 g) sifted cornstarch
  • 1 ¼ teaspoons salt
  • 1 teaspoon sugar
  • ¼ teaspoon xanthan gum
  • 1 cup (240 ml) chilled club soda
  • 2 teaspoons gluten-free low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 ½ cups (96 g) chopped scallions, (green parts only)
  • ¼ cup (60 ml) neutral vegetable oil

Instruction

  • Position rack in middle of oven. Preheat the oven to 300° F (150°C). Place a rack on a rimmed sheet pan and set aside.
  • Make the Sauce: Whisk together the soy sauce, vinegar, ginger, Low FODMAP Garlic-Infused Oil (made with vegetable oil), Sriracha and sugar in a small bowl until sugar is dissolved; set aside.
  • Make the Pancakes: Whisk the flour, cornstarch, xanthan gum, salt and sugar in a large bowl to aerate and combine. Whisk club soda, soy sauce and sesame oil in a separate bowl until blended then pour over dry ingredients and whisk until smooth. Fold in scallion greens.
  • Heat about 1 tablespoon of the neutral vegetable oil in a nonstick skillet over medium heat until shimmering. Pour about ¼ cup (60 ml) of the batter into skillet. Cook until bottom of pancake is set and golden, about 2 minutes; make sure it is nicely browned. Flip over and cook, pressing down on pancake with a sturdy broad, flat spatula, to create direct, firm contact with pan. Cook until second side is golden, about 1 minute more. Now, here is the unconventional part. Flip the pancake back over to the first side and cook some more and repeat with second side. These are dense and take some time to cook through. The trick is to keep moving them around the pan until golden and crisp on each side and cooked all the way through.
  • Transfer pancake to a wire rack and place in oven to keep warm. Repeat with remaining oil and batter and remaining to make a total of 4 pancakes.
  • Serve immediately with sauce on the side. You can cut them into wedges or encourage diner to cut them on their own.