Savoury Asian Style Pancakes with Hot Sauce

I’m over the moon with local farm fresh produce. Summertime rules! I sampled the garlic scape stem to see just how garlicky it was — and wow! It packs a wallop raw. Cook it up for just a few minutes and the flavour tempers.

These Savoury Asian Style Pancakes with Hot Sauce are the perfect vehicle for transforming your scapes and cabbage into a lip-smacking dish. If you have any objection to the crazy wonderful Hot Sauce, there are multiple sauces that would be excellent in it’s stead. If you’ve no intention of sourcing garlic scapes, scallions are ideal — just use a whole bunch. Bok Choy is what I had at hand, but any cabbage — or even other veggies — would do. It’s all one big happy experiment, including the quinoa flour, which I made in the Vitamix dry container from regular quinoa. You can use regular flour.

Did I mention that my food loving family went over the moon for these Savoury Asian Style Pancakes with Hot Sauce?

Savoury Asian Style Pancakes

• 3 heaping cups thinly sliced bok choy, plus 1 heaping cup reserved
• 4 thinly sliced garlic scapes, discard the bulb and tapered tip
• olive oil or organic vegetable oil
• 1/4 t kosher salt
• 5 eggs
• 2 t soy sauce
• 1 t sesame oil
• 1 T toasted sesame seeds
• 1/3 c quinoa flour
• sliced scallions as garnish

In a large pan, heat a little oil and sauté the 3 cups of cabbage and scapes with salt for a few minutes, until the vegetables begin to soften. Add in the last cup of cabbage, then cool on countertop.

In a large bowl, combine eggs, soy sauce, sesame oil, and sesame seeds. Then whisk in flour until smooth. Add in the cooled vegetables.

Using the same pan, heat a little oil over medium-high. Without crowding the pan, drop a few 2 tablespoon-sized scoops of pancake mixture into the pan and flatten. Cook for 2 minutes, until brown, then turn and cook a minute to brown the second side. Transfer pancakes to a plate. Makes about 10 – 12 pancakes. Serve Savoury Asian Style Pancakes garnished with Hot Sauce and sliced scallions. Serves 5.

Hot Sauce

• 1/2 c mayonnaise
• 1 T Sriracha
• 1 T ketchup

In a small bowl, combine ingredients. Or if you have a squeeze bottle, combine ingredients in the bottle to make a pretty ribbon-like design on the cakes.