About the Recipe
Most everybody loves the novelty of eating foods normally associated with another meal. Take pancakes, for instance. Like dumplings, waffles, and sandwiches, they can be treated as a sweet or savory, depending upon the filling, and eaten for breakfast, lunch, or dinner. Because greens are still in abundance at the market for another month and the cooler weather making a particular happy environment for alliums, these easy scallion pancakes are a nice weeknight supper option. They are good on their own but also make a tasty base for other dishes like stews. If you omit the soy and use olive or vegetable oil, they are good with more traditional European flavors and braised foods. Also, feel free to play around with spices and herbs.
-Christine, Market VP
Ingredients
Salt and freshly ground black pepper
4 bunches (about 1 pound) scallions, spring onions, or leeks (and add some minced shallot if you have it)
1Â egg
1Â teaspoon soy sauce
½ cup all-purpose or potato flour (potato starch)
Peanut, canola or olive oil as needed
Dipping sauce or plain yogurt (optional, depending upon how you serve them)
Preparation
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop ¾ of the bunch, and mince the fourth.
Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about ½ cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.