(For Bill Spencer).
Bill, this recipe will make around a dozen three-inch pancakes (though of course, make them whatever size sounds good!)
2 cups AP flour
1/2 c rice flour
1/2 tsp onion powder
salt and freshly ground black pepper
2 2/3 c sparkling water
4 scallions, green parts only, thinly sliced
1/2 c extra light olive oil (or other neutral oil), divided
In a mixing bowl, combine the dry ingredients and then add the seltzer and onions. In a very large skillet, heat some of the oil and heat it until shimmering. Make the pancakes, about three at a time, by scooping in the batter and spreading into a thin circle. These should become golden in two-three minutes per side. Remove to a clean towel to cool--do not stack.
Try a tester first to get the hang of it. Optionally, you can make several large pancakes and cut them into quarters. In place of the onions, you can use other herbs like chives or cilantro. I've made them sesame-flavored too. For the crab cakes, lemon zest would be fantastic, as would a couple pinches of cayenne.