Directions:
- In a medium bowl, mix flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
- Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
- As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.43 Kcal (655 kJ) | ||
| Calories from fat | 28.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 5% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 400.1mg | 17% | |
| Potassium | 113.21mg | 2% | |
| Total Carbs | 26.01g | 9% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 5.56g | 11% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 21.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 223.76 Kcal (937 kJ) | ||
| Calories from fat | 40.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 5% | |
|---|---|---|---|
| Cholesterol | 58.53mg | 14% | |
| Sodium | 572.29mg | 17% | |
| Potassium | 161.93mg | 2% | |
| Total Carbs | 37.21g | 9% | |
| Sugars | 1.44g | 4% | |
| Dietary Fiber | 2.17g | 6% | |
| Protein | 7.95g | 11% | |
| Vitamin C | 3.2mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 4% | |
| Calcium | 30.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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