My F&W
quick save (...)

Scallion Pancakes

  • SERVINGS: Makes 5 pancakes
  • HEALTHY
  • VEGETARIAN
  1. 2 teaspoons black sesame seeds
  2. 1/2 cup low-fat (1%) milk
  3. 1/4 cup all-purpose flour
  4. 1 large egg, lightly beaten
  5. Pinch of salt
  6. 2 tablespoons thinly sliced scallion
  7. 1/2 teaspoon Asian sesame oil
  8. Vegetable oil spray
  1. In a small dry skillet, toast the sesame seeds over moderate heat until fragrant, about 1 minute. Transfer to a plate to cool.
  2. In a bowl, whisk the milk, flour, egg and salt until smooth. Cover and let stand at room temperature for 30 minutes. Stir in the scallion, sesame oil and sesame seeds.
  3. Coat a 6- or 7-inch nonstick skillet with vegetable spray and warm over moderately high heat. Add 2 tablespoons of the batter and gently swirl to coat the bottom of the pan. Cook until golden around the edges, about 45 seconds. Flip carefully and cook until set, about 30 seconds longer. Transfer to a plate and continue making pancakes.
Make Ahead The pancakes can stand a room temperature for 4 hours. Rewarm them over high heat. Notes One Pancake Calories 67 kcal, Protein 3 gm, Carbohydrate 7 gm, Cholesterol 43 mg, Total Fat 3.4 gm, Saturated Fat .7 gm.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

()

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.