^[1]These delicious finger-sized pancakes are appreciated by adults and children alike and make either a nice warm appetizer served with“Duck” Sauce, ^[2] 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 water
• 1/2 teaspoon salt
• 1 cup thinly sliced scallions
• 2 tablespoons sesame seeds (optional)
• Olive oil or other healthy vegetable oil
• “Duck” Sauce ^[2], 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.

• Here are more tasty vegan appetizers. ^[3]