Scallion Griddlecakes

Directions

1. 1
   In a bowl whisk together flour, baking soda, and salt.
2. 2
   In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth.
3. 3
   Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.
4. 4
   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.
5. 5
   Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden.
6. 6
   Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm.
7. 7
   Makes about 8 griddlecakes, serving 2 as a side dish.