Quick Scallion Pancakes
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
8 pancakes
- Serves:
- 4
ingredients
- 1 pinch salt
- 1 pinch fresh ground pepper
- 4 bunches scallions, about 1 lb
- 1 egg
- 1 teaspoon soy sauce (I use low sodium)
- 1⁄2 cup flour
- 2 2 tablespoons canola oil or 2 tablespoons olive oil
directions
- Bring a medium pot of salted water to boil while you trim the scallions. roughly chop 3/4 of them, and mince the remainder.
- Add the larger portion of scallions to the water and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work. (I used an immersion blender, because I was too lazy to drag out the big blender. Worked just fine.).
- Mix the puree with the egg and soy sauce, then gently stir in the flour until blended; add pepper and the reserved minced scallions. Film a non-stick skillet with oil and turn the heat to medium high.
- Drop the batter by the tablespoon or 1/4 cup, and cook the pancakes about 2 minutes per side, or until lightly browned. If necessary, pancakes can be held in a 200 degree oven for about 30 minutes.
- I serve with just simple soy sauce as a dip.
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