Recipe of the Week: Scallion (or chive) Pancakes
Today was the first distribution day at the local CSA (Community Supported Agriculture) farm to which my family belongs here in the Hudson Valley. There was not an abundance of produce, but the few items were so beautiful, just picked today. It made me feel so fortunate to be able to drive down the road and have access to such high-quality organic food. There were three kinds of lettuces, plus asparagus, bok choy, and chives. The profusion of fresh chives inspired me to make today’s recipe. Usually I use scallion in these pancakes, but the chives worked just as well.
This recipe is adapted from Vegetarian Soups for All Seasons
Scallion Pancakes
Makes about 24
- 2 cups spelt flour or whole wheat pastry flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups water
- 2 cups thinly sliced scallions or chives
- 2 tablespoons sesame seeds, optional
- 3 tablespoons olive oil, or as needed
Combine the first 3 (dry) ingredients plus the optional sesame seeds in a large mixing bowl and stir together.
Make a well in the center of the flour mixture and pour in the water. Whisk together until smooth, then stir in the scallions.
Heat a lightly oiled nonstick griddle or wide skillet and ladle the batter on in 1/8-cup portions. Cook over medium heat on both sides until golden brown. Remove to a paper towel-lined plate and keep warm (or start eating!) while cooking the remaining pancakes.
Per pancake:
Calories: 50; Total fat: 2 g; Protein: 1 g; Fiber: 2 g;
Carbohydrate: 9 g; Cholesterol: 0 mg; Sodium: 105 mg
http://vegkitchen.com/books/vegetarian-soups.htm
