Try this Scallion Griddlecakes recipe, or contribute your own.
Suggest a better descriptionIn a bowl whisk together flour, baking soda, and salt. In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well. 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. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden. Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm. Makes about 8 griddlecakes, serving 2 as a side dish. Makes about 8 griddlecakes, Serving 2. Gourmet April 1995 Per serving: 501 Calories (kcal); 39g Total Fat; (69% calories from fat); 11g Protein; 27g Carbohydrate; 204mg Cholesterol; 1467mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 1 servings | ||
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Calories: 324 | ||
Calories from Fat: 207 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 11.8mg | 4 % | |
Sodium 733.2mg | 25 % | |
Potassium 118.4mg | 3 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 24.5g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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