Chive Pancakes Recipe

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 min – Cook time: 10 min

Chive Pancakes

Prep Time 10 mins
Cook Time 10 mins

Ingredients
  

  • 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

Instructions
 

  • 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.

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