- Prep & Cook Time: 15 min.
- Yield: Makes 2 pancakes
Nutrition Info per serving
- Calories 242
- Fat 15 g
- Carbohydrates 22 g
- Sodium307 mg
Ingredients
- ¾ cup each: all-purpose flour and ice water
- 2 tbsps cornstarch
- 1 minced clove garlic
- ½ tsp salt
- 1 lightly beaten egg
- 1 bunch scallions, trimmed, halved if thick
- 4 tbsps neutral oil
Preparation
- Mix together flour, cornstarch, garlic, salt, ice water and half of the beaten egg. Thin the batter with some more water to create the consistency of thick cream, if necessary.
- Heat 2 tbsps oil over medium heat in a nonstick pan, then pour half the batter into the pan and immediately lay half the scallions on top of the batter. Drizzle with half the remaining beaten egg and cook for 4 minutes.
- Turn pancake over and cook for another 3-4 minutes. Repeat with remaining ingredients.
