| 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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