1. Roughly chop about 3/4 of the scallions and mince the rest.
2. Bring a pot of salted water to a boil. Add the chopped scallions to the water and cook for ~5 minutes or until tender. Drain, reserving about 1/2 cup of the cooking water. Puree the cooked scallions in a small food processor, adding just enough of the water as necessary to create a puree.
3. Mix the puree with the egg and soy sauce, then gently stir in the flour until blended. Add pepper and the minced scallions.
4. Add just enough oil to create a thin layer on a nonstick skillet over medium high heat. Drop the batter by a 1/4 cup and cook the pancakes for about 2 minutes per side or until lightly browned. Serve immediately or keep warm in a 200 oven for up to 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 52.9mg||16 %|
|Sodium 1355.1mg||47 %|
|Potassium 392.9mg||10 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 25.5g|
|Protein 6g||9 %|
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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: 141
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