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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a medium pot of salted water to boil while you trim the scallions. roughly chop 3/4 of them, and mince the remainder. | 2. Add the larger portion of scallions to the water and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work. (I used an immersion blender, because I was too lazy to drag out the big blender. Worked just fine.). | 3. Mix the puree with the egg and soy sauce, then gently stir in the flour until blended; add pepper and the reserved minced scallions. Film a non-stick skillet with oil and turn the heat to medium high. | 4. Drop the batter by the tablespoon or 1/4 cup, and cook the pancakes about 2 minutes per side, or until lightly browned. If necessary, pancakes can be held in a 200 degree oven for about 30 minutes. | 5. I serve with just simple soy sauce as a dip. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	pinch		-	-	-	-
pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
scallion	4	bunches		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
canola oil	2	tablespoons		247.52	0.0	0.0	28.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.