Crispy Scallion Pancakes with Jammy Eggs & Sesame-Soy Drizzle

Ingredients

• •3/4 cup (120g) rice flour
• •2 tbsp cornstarchmakes the edges extra crisp
• •4, thinly sliced spring onion greensgreen tops only — discard the white bulbs
• •3 eggs1 for the batter, 2 for topping
• •3/4 cup cold water
• •1/2 tsp fine salt
• •2 tbsp garlic-infused olive oilfor frying; adds garlic flavor without the garlic
• •2 tsp gluten-free soy sauce (tamari)
• •1 tsp maple syrup
• •1 tsp rice vinegar
• •1 tsp toasted sesame oil
• •1 tsp toasted sesame seedsoptional but worth it

Method

1. 1Whisk the rice flour, cornstarch, salt, 1 egg, and cold water into a thin, pourable batter, then stir in most of the sliced scallion greens (save a pinch for garnish).
2. 2Stir the tamari, maple syrup, rice vinegar, and sesame oil together in a small bowl to make the drizzle.
3. 3Heat 1 tablespoon of the garlic-infused oil in a nonstick skillet over medium-high until shimmering.
4. 4Pour in half the batter, swirl to a thin round, and fry 3–4 minutes per side until deeply golden and crisp at the edges; repeat with the second pancake, adding more oil as needed.
5. 5In the same skillet, fry the remaining 2 eggs in the leftover oil until the whites are set but the yolks are still soft.
6. 6Top each pancake with an egg, spoon over the sesame-soy drizzle, and finish with sesame seeds and the reserved scallion greens.