Scallion Pancakes

Name: Scallion Pancakes
Yield: makes about 24
Ingredients: 2 cups spelt flour or whole wheat pastry flour; 1 teaspoon salt; 1/2 teaspoon baking powder; 2 tablespoons sesame seeds, optional; 2 cups water; 2 cups thinly sliced scallions, white and green parts; 3 tablespoons olive oil, or as needed

December 9, 2011

These delectable little pancakes are appreciated by adults and children alike, and are the perfect accompaniment to Asian-style soups.

Recipe information

Yield
makes about 24

Ingredients

2 cups spelt flour or whole wheat pastry flour

1 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons sesame seeds, optional

2 cups water

2 cups thinly sliced scallions, white and green parts

3 tablespoons olive oil, or as needed

Preparation

Step 1
Combine the first 3 (dry) ingredients plus the optional sesame seeds in a large mixing bowl and stir together.
Step 2
Make a well in the center of the flour mixture and pour in the water. Whisk together until smooth, then stir in the scallions.
Step 3
Heat enough oil to lightly coat a nonstick griddle or wide skillet. Ladle a scant 1/4 cup batter onto the pan for each pancake. Cook over medium heat on both sides until golden brown. Remove to a paper towel–lined plate and keep warm (or start eating!) while cooking the remaining pancakes.
Nutrition Information
Step 4
Per pancake:
Step 5
Calories: 50
Step 6
Total fat: 2g
Step 7
Protein: 1g
Step 8
Fiber: 2g
Step 9
Carbohydrate: 9g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 105mg

Vegan Soups and Hearty Stews for All Seasons

TagsAsian Whole Wheat Flour Flour Scallion Onion Root Vegetable Vegetable Side Vegan Vegetarian Dairy Free Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes