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Epicurious

Scallion Pancakes

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

  1. 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.

  2. 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
TagsAsianWhole Wheat FlourFlourScallionOnionRoot VegetableVegetableSideVeganVegetarianDairy FreeCookbooks
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