Ingredients
-
-
3
-
1
-
1
-
1/2
-
-
1
-
1
-
1/2
-
3
-
1/2
-
1/3
-
1
-
2
-
1/2
Directions
Oriental Style Scallion Pancakes, 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 , These tasted wonderful but we prefer a very very thin pancake (almost like a thick crepe)! I will use this recipe again and add a little more water and egg to thin the mixture Thanks for posting!!, These were great, and really easy I left out the carrot- only because I had none-and they were delicious I’ll try them with the carrot next time! Made them exactly as stated, and will surely be doing them again! Thanks for posting
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Steps
|
1
Done
|
Soy Dipping Sauce:. |
|
2
Done
|
in a Bowl, Combine Soy Sauce, Rice Vinegar, 1 Tablespoon Scallions and Ginger. Set Aside. |
|
3
Done
|
Pancakes: |
|
4
Done
|
Combine Flour, Sugar and Salt. |
|
5
Done
|
Whisk in Eggs, Milk, and Water. |
|
6
Done
|
Stir in Carrot, Sesame Oil and 1/2 Cup Scallions. |
|
7
Done
|
Heat 10 Non-Stick Skillet Over Medium-High Heat. |
|
8
Done
|
Spoon 1/2 Cup Batter Into Pan, Swirling to Coat the Bottom. |
|
9
Done
|
Cook Until Lightly Browned on Bottom, About 30 Seconds. |
|
10
Done
|
With a Spatula, Left Edges; Turn Pancake Over. |
|
11
Done
|
Cook Until Lightly Browned, About 15 to 20 Seconds. |
|
12
Done
|
Repeat With Remaining Batter to Make 3 More Pancakes. |
|
13
Done
|
Serve With Soy Dipping Sauce. |
