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    You are in: Home / Chinese / Quick Scallion Pancakes Recipe
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    Quick Scallion Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Chef #Pedantic Gourmet's Note:

    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.

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    Serves: 4



    Units: US | Metric


    1. 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. 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. 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. 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. 5
      I serve with just simple soy sauce as a dip.

    Ratings & Reviews:


    Nutritional Facts for Quick Scallion Pancakes

    Serving Size: 1 (216 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 135.8
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 1.5 g
    Cholesterol 52.8 mg
    Sodium 140.3 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 0.4 g
    Sugars 0.1 g
    Protein 3.3 g

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