SCALLION PANCAKES
This is an easy-to-make version of the classic Chinese favorite. Scallions have detoxifying properties, supporting the body's natural detox processes, particularly in the Liver.
[cooked-sharing]
Sift the flour into a mixing bowl. Add the water, milk, egg, and salt. Whisk all ingredients together, taking care to press smooth any lumps in the batter.
Cut the scallions vertically down the center. Then chop them on the diagonal into 1/4” pieces. Fold the scallions into the batter.
Put some oil into a pan and heat on medium-high to high heat. Pour approximately 1/4 cup of the batter into the pan for each pancake.
Cook the first side about 3 to 4 minutes (the edges of the pancakes will begin to turn translucent). Flip and cook the other side until lightly browned.
Serve your scallion pancakes hot.
This recipe makes about six 4-inch pancakes.
Ingredients
Directions
Sift the flour into a mixing bowl. Add the water, milk, egg, and salt. Whisk all ingredients together, taking care to press smooth any lumps in the batter.
Cut the scallions vertically down the center. Then chop them on the diagonal into 1/4” pieces. Fold the scallions into the batter.
Put some oil into a pan and heat on medium-high to high heat. Pour approximately 1/4 cup of the batter into the pan for each pancake.
Cook the first side about 3 to 4 minutes (the edges of the pancakes will begin to turn translucent). Flip and cook the other side until lightly browned.
Serve your scallion pancakes hot.
This recipe makes about six 4-inch pancakes.
