| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | April 1995 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Gourmet April 1995 Converted by MC_Buster. Per serving: 501 Calories (kcal); 39g Total Fat; (69% calories from fat); 11g Protein; 27g Carbohydrate; 204mg Cholesterol; 1467mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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