Ingredients

Makes 32 hors d'oeuvres

　　

For dipping sauce

1/3 cup soy sauce

　　2 tablespoons rice vinegar (not seasoned)

　　3/8 teaspoon Asian sesame oil

　　1 teaspoon sesame seeds, toasted

　　

For pancakes

3/4 cup all-purpose flour

　　1/4 cup rice flour (not from sweet rice)*

　　Slightly rounded 1/2 teaspoon salt

　　1 whole large egg

　　1 large egg yolk

　　1 cup water

　　1 small fresh green Thai or serrano chile, minced

　　1/8 teaspoon black pepper

　　1/8 teaspoon Asian sesame oil

　　1 tablespoon vegetable oil

　　4 scallions (pale green and dark green parts only), diagonally sliced into 1 1/2-inch pieces

　　1/4 cup loosely packed small fresh cilantro leaves

　　

Make sauce:

Step 1

Stir together soy sauce, vinegar, and oil in a bowl, then stir in sesame seeds.

　　

Make pancakes:

Step 2

Whisk together flours, salt, whole egg, yolk, water, chile, pepper, and sesame oil in a bowl (batter will be thin). Heat 3/4 teaspoon vegetable oil in an 8-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in 1/3 cup batter, then scatter one fourth of scallions and one fourth of cilantro leaves over top, gently pressing into pancake. Fry pancake until underside is pale golden, about 2 minutes. Turn pancake over and cook until scallions are lightly browned, about 1 minute, then transfer to paper towels. Make 3 more pancakes in same manner, adding vegetable oil to skillet each time (there may be some leftover batter).

　　

Step 3

Transfer pancakes to a cutting board and cut each into 8 wedges. Serve warm or at room temperature, with dipping sauce.

　　

Step 4

*We like Arrowhead Mills brand; visit arrowheadmills.com for stores nearest you.

　　Cooks' note:

　　Dipping sauce can be made 1 day ahead and chilled, covered.