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Oriental Style Scallion Pancakes

5.0(5)

Serve as a side dish or for a tasty bite-size appetizer, spread pancakes with cream cheese, roll them up and slice. From Woman's World magazine. The article suggested serving these pancakes with roasted chicken and green beans with cashews.

by foodtvfan·published 2007-08-12

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Servings

4 serving(s)

Total time

50 min

prep 25 min

Calories / serving

272 kcal

Ingredients (13)

serves

3 tablespoons soy saucesoy-sauce
1 tablespoon seasoned rice vinegarseasoned-rice-vinegar
1 tablespoon scallion, choppedscallion
1/2 teaspoon fresh ginger, peeled and gratedginger
1 cup all-purpose flourflour
1 teaspoon sugarsugar
1/2 teaspoon saltsalt
3 eggsegg
1/2 cup milkmilk
1/3 cup waterwater
1 carrot, grated (1/4 cup)carrot
2 tablespoons toasted sesame oiltoasted-sesame-oil
1/2 cup scallion, choppedscallion

Instructions (13 steps)

01SOY DIPPING SAUCE:.
02In a bowl, combine soy sauce, rice vinegar, 1 Tablespoon scallions and ginger. Set aside.
03PANCAKES:
04Combine flour, sugar and salt.

05Whisk in eggs, milk, and water.

06Stir in carrot, sesame oil and 1/2 cup scallions.

07Heat 10” non-stick skillet over medium-high heat.

08Spoon 1/2 cup batter into pan, swirling to coat the bottom.

09Cook until lightly browned on bottom, about 30 seconds.

10With a spatula, left edges; turn pancake over.

11Cook until lightly browned, about 15 to 20 seconds.

12Repeat with remaining batter to make 3 more pancakes.

13Serve with soy dipping sauce.

Nutrition (per serving)

Calories: 272 kcal
Protein: 11 g
Fat: 12 g
Saturated fat: 3 g
Carbs: 30 g
Fiber: 2 g
Sugar: 3 g
Sodium: 1126 mg
Cholesterol: 163 mg

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Rich recipe — supports nutrition-aware planning.