1/4 c All-purpose flour
1/4 ts Baking soda
1/2 ts Salt
2 tb Milk
2 tb Sour cream
1 lg Egg; beaten lightly
1 c Chopped scallion greens; (about 6)
2 tb Vegetable oil
In a bowl whisk together flour, baking soda, and salt.
In a blender or food processor blend milk, sour cream, egg, and 1/2 cup
scallion until smooth. Add mixture to flour mixture and stir remaining 1/2
cup scallion until combined well.
In a large non-stick skillet heat oil over moderately high heat until hot
but not smoking and, working in 2 batches, drop batter by tablespoonfuls
into skillet. Spread batter into cakes about 2 inches in diameter and cook
2 to 3 minutes on each side, or until golden. Transfer griddlecakes as
cooked with a metal spatula to a heatproof plate and keep warm. Makes about
8 griddlecakes, serving 2 as a side dish.
Makes about 8 griddlecakes, Serving 2.