Oriental Style Scallion Pancakes

Serve as a side dish or for a tasty bite-size appetizer, spread pancakes with cream cheese, roll them up and slice. From Woman's World magazine. The article suggested serving these pancakes with roasted chicken and green beans with cashews.

• Ready In: 50 mins
• Serves: 4

Ingredients

• SOY DIPPING SAUCE

• 3  tablespoons soy sauce
• 1  tablespoon seasoned rice vinegar
• 1  tablespoon scallion, chopped
• 1⁄2 teaspoon fresh ginger, peeled and grated

• PANCAKES

• 1  cup all-purpose flour
• 1  teaspoon sugar
• 1⁄2 teaspoon salt
• 3  eggs
• 1⁄2 cup milk
• 1⁄3 cup water
• 1  carrot, grated (1/4 cup)
• 2  tablespoons  toasted sesame oil
• 1⁄2 cup scallion, chopped

Directions

1. SOY DIPPING SAUCE:.
2. In a bowl, combine soy sauce, rice vinegar, 1 Tablespoon scallions and ginger. Set aside.
3. PANCAKES:
4. Combine flour, sugar and salt.
5. Whisk in eggs, milk, and water.
6. Stir in carrot, sesame oil and 1/2 cup scallions.
7. Heat 10” non-stick skillet over medium-high heat.
8. Spoon 1/2 cup batter into pan, swirling to coat the bottom.
9. Cook until lightly browned on bottom, about 30 seconds.
10. With a spatula, left edges; turn pancake over.
11. Cook until lightly browned, about 15 to 20 seconds.
12. Repeat with remaining batter to make 3 more pancakes.
13. Serve with soy dipping sauce.