Scallion Pancakes

Scallion pancakes recipe

These delicious finger-sized pancakes are appreciated by adults and children alike and make either a tasty appetizer served with “Duck” Sauce, or as an accompaniment to most soups, especially  Asian soups. Double the recipe to serve a bigger crowd.

Makes: about two dozen 2- to 3-inch pancakes

  • 1 cup whole wheat pastry flour or spelt flour, or a combination
  • 1 cup plus 2 tablespoons rice milk or water
  • 1/2 teaspoon salt
  • 1 cup thinly sliced scallions
  • 2 tablespoons sesame seeds (optional)
  • Olive oil or other healthy vegetable oil
  • “Duck” Sauce, if desired

Combine all the ingredients except the oil in a mixing bowl. Whisk together until smooth.

Lightly oil a large griddle and ladle the batter on in small quantities. (1/8 cup is about right) to form 3-inch pancakes. Cook on both sides until golden brown. Remove to a plate and cover while cooking the remaining pancakes.

Arrange in concentric circles on a large platter and serve warm or at room temperature.

scallion pancakes


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