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Not to be confused with Scallion Pancakes, an oriental treat which is a DOUGH, this is a batter and similar to a Scallion Latke I used to make during Pesach using potato flour, etc. These are SO GOOD STAND ALONE (finally…A SAVORY ANSWER TO CHANNUKAH without a SUGAR BOMB going off in our stomachs, teeth or blood-sugars!).
Any sweet sauce can be used for dipping, but SOUR CREAM, Greek yogurt, etc. is PHENOMINAL (for those who use that on potato latkes)
Hoisin Sauce, slightly warmed with a bit of soy sauce will bring this to an oriental sweet & savory ending.
I say WHY DRIZZLE when ya got a FLIZZLE?!
Submitted by Rafi Smith
2 cups all purpose or plain flour
1/4 cup granulated sugar or sweetener
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 and 3/4 cups milk (or Milk Substitute almond/rice/soy or BEST: GEFEN COCONUT)
1/4 cup butter (pareve: coconut oil or margarine, canola)
2 teaspoons pure vanilla extract
1 large egg
scallions (or onions, but you lose the color)
Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl.
Make a well in the center and add the milk (or substitute) slightly cooled melted butter (or substitute), vanilla and egg.
Whisk the wet ingredients together first before slowly folding them into the dry ingredients.
Mix together until smooth (there may be a couple of lumps but that’s okay).
Add milk or flour to make consistency pourable from spoon/ladle).
Add the white & green parts of the scallions at this point (check/soak as per your minhag prior to adding).
Heat a nonstick pan or griddle over low-medium heat with your choice of sizzle juice (canola oil, butter, coconut oil, etc) to lightly grease pan.
Pour 1/4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or spoon.
How many to add to your pan is dependent on pan size and projected FLIZZLE size. ENJOY THAT SIZZLE!
When the underside is golden and bubbles begin to appear on the surface: FLIP! Cook until golden.
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