Scallion And Ginger Pancakes
makes 12 pancakes
These savory green onion and ginger pancakes make a great foil for Peking-style chicken roasted with a hoisin sauce and honey glaze. Or eat them plain or stuffed with soft farmer's cheese.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 cup flour
3 extra-large eggs
1 cup milk
1/8 cup peanut oil
2 teaspoons sugar
1 teaspoon ground ginger
1 bunch scallions (white part only), thinly sliced
Vegetable oil spray
prep: 40 minutes
total: 1 hour 40 minutes
whisk
8-inch nonstick skillet
spatula
1. Using a whisk, mix the flour with the eggs until all of the flour has been moistened and the mixture is smooth.
2. Heat the milk until steaming. Whisk into the flour mixture along with the oil, sugar, ginger and scallions until the batter is free of lumps.
3. Cover and refrigerate for at least 1 hour.
4. To cook the pancakes, coat an 8-inch nonstick skillet with vegetable oil spray. Place over high heat and cook until the oil smokes. Pour 3 to 4 tablespoons of batter into the pan, tilting the pan so that the batter runs over its bottom. Pour any excess batter back into the mixing bowl and cook over high heat until the batter sets, about 40 seconds. Flip and cook another 20 seconds. Transfer to a plate and make the remaining pancakes in the same way. You will need to regrease the pan every 3 to 4 pancakes.
