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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 5 |
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From Mark Bittman's book, The Minimalist Cooks at Home . Quick, delicious, and not too high in carbs. Great with a simply grilled piece of fish or Asian flavored chicken, tofu, beef or pork. 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 tablespoons peanut oil or 2 tablespoons canola oil or 2 tablespoons olive oil |
Directions:
1. Bring a medium pot of salted water to boil while you trim the scallions. roughly chop 3/4 of them, and mince the remainder.
2. 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.).
3. 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.
4. 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.
5. I serve with just simple soy sauce as a dip.
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