By Bettina Zumdick
While I am not a huge fan of sweet pancakes, I do like savory ones. And since nori is one of my favorite sea veggies, this makes the perfect pancake.
1 ½ cup whole wheat flour - ideally freshly milled
1/2 cup unbleached white flour
1 - 2 tablespoons arrowroot flour
(or 2 cups gluten free flour)
pinch of sea salt
enough water to make a medium thin pancake batter
3 sheets of nori, cut or torn into 1 by 2 inch pieces
1/2 cup chives, finely minced
sesame oil for frying the pancakes
tamari or shoyu (optional)
1 Mix the flours, salt, chives and water in a bowl until you have a medium thin pancake batter.
2 Heat enough oil in a cast iron or stainless steel frying pan to cover the bottom of the pan.
3 Take one of the nori strips, dip it into the batter, covering the nori on both sides with the pancake batter. Remove immediately from the batter and place into the frying pan. Proceed in the same way with several other pieces of nori until the pan is filled.
4 Fry until golden and slightly crisp on side, then turn over and crisp the other side.
5 Remove from the frying pan. If oily, you can drain the excess oil by placing the pancakes on two layers of brown paper towels for a few seconds.
6 Serve immediately with a few drops of tamari or shoyu (optional).