Fast Scallion Pancakes

Name: Fast Scallion Pancakes
Ingredients: Salt and freshly ground black pepper; 4 bunches scallions or spring onions, about 1 pound; 1 egg; 1 teaspoon soy sauce; 1/2 cup flour; Peanut, canola or olive oil as needed

6 ingredients

5 steps

Ingredients

Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed

Directions

1

Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
2

2.
3

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.
4

3.
5

Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.