Scallion griddlecakes

1 servings

Ingredients

Quantity Ingredient
¼ cup All-purpose flour
¼ teaspoon Baking soda
½ teaspoon Salt
2 tablespoons Milk
2 tablespoons Sour cream
1 large Egg; beaten lightly
1 cup Chopped scallion greens; (about 6)
2 tablespoons Vegetable oil

Directions

In a bowl whisk together flour, baking soda, and salt.

In a blender or food processor blend milk, sour cream, egg, and ½ cup scallion until smooth. Add mixture to flour mixture and stir remaining ½ cup scallion until combined well.

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden. Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm. Makes about 8 griddlecakes, serving 2 as a side dish.

Makes about 8 griddlecakes, Serving 2.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 501 Calories (kcal); 39g Total Fat; (69% calories from fat); 11g Protein; 27g Carbohydrate; 204mg Cholesterol; 1467mg Sodium Food Exchanges: 1½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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