Green onion cakes are one of the few things that I didn't ever have a chance to taste in my days pre-Celiac. So, it's difficult for me to determine if these have the taste and texture that they "should". Mr.C has only ever had them from one establishment, when I used to bring them home after the lunch rush was over. We don't have much to compare these against. I found the recipe here and made a few adjustments. Let me know how they hold up to any green onion cakes that you've had before!
3 cups Pamela's Baking & Pancake Mix
1 cup boiling water
Combine water with baking mix & form into a ball.
Cover with a wet paper towel & let sit at room temperature for an hour.
Watch the first two periods of the hockey game:)
Flour your largest cutting board and roll your dough out onto it in a big rectangle. You definitely want it to have a longer side & a skinnier side! Make sure your rolling pin and board are well floured from start to finish so the dough material doesn’t rip (I used gf patisserie's flour for rolling).
Rub surface of dough lightly with sesame oil & sprinkle evenly:
4 chopped green onions (they wouldn't be green onion cakes without em'!)
1/4 tsp chinese five spice powder
3/4 tsp salt
Roll up tightly into a long tube. Roll in such a manner that you'll get a longer "dough tube"; roll from the short side of your rectangle to get a larger number of cakes.
Cut your tube into 1″ sections. Roll into balls, tucking any of the green onion back into the dough if required. Heat pan to medium heat, with a tablespoon or two of sesame oil (you’ll be needing more oil, keep it on hand!)
Roll balls into thin pancakes about 1/4 – 1/8″ thick, depending on texture preference. Try rolling & cooking one before you do the rest to see what texture you prefer.
When oil is hot, toss 2 to 4 pancakes in the pan and cook on one side until browning and crispy & flip over. As the green onion cakes absorb quite a bit of oil, you may wish to have paper towels ready to absorb the excess.
Serve with sweet chili sauce.