Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 8 griddlecakes, Serving 2
Ingredients
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
2 tablespoons sour cream
1 large egg, beaten lightly
1 cup chopped scallion greens (about 6)
2 tablespoons vegetable oil
Preparation
Step 1
In a bowl whisk together flour, baking soda, and salt.
Step 2
In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.
Step 3
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden. Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm. Makes about 8 griddlecakes, serving 2 as a side dish.
