Recipe: Spring Onion Pancakes

If you omit the soy, herbs like dill, thyme, garlic, sorrel or basil are all perfect additions to these pancakes.  You can fry them in any vegetable oil or even a good olive oil.

Ingredients:
salt & freshly ground black pepper
2 bunches scallions or spring onions (about 1/2 pound)
1 egg
1 teaspoon soy sauce
1/2 cup flour
oil for frying

1. Bring a medium pot of salted water to a boil.  In the meantime, trim the onions, roughly chop one bunch and mince the second.
2. 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.
3. 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.
4. 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.