salt & freshly ground black pepper
2 bunches scallions or spring onions (about 1/2 pound)
1 teaspoon soy sauce
1/2 cup flour
oil for frying
- Bring a medium pot of salted water to a boil. In the meantime, trim the onions, roughly chop one bunch and mince the second.
- Add the roughly chopped onions to the boiling water and cook for about 5 minutes or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked onions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
- Mix the puree with the egg and soy, then gently stir in the flour until well blended. Add pepper to taste, then the minced onions.
- Film a well seasoned or non-stick skillet with oil and heat over medium-high heat. Drop batter into pan by the tablespoon or quarter cup and cook about 2 minutes on each side, or until lightly browned. Finished pancakes can be kept warm in a 200 degree oven for up to 30 minutes as the rest of the batch finishes cooking.