These are simpler than traditional scallion pancakes, which are made from a breadlike dough, and they taste more like scallions, because the “liquid” is scallion puree. The flavor is great, the preparation time is cut to about twenty minutes, and the texture is that of a vegetable fritter.

　　

Ingredients

makes 4 servings

　　Salt and freshly ground black pepper

　　4 bunches of scallions (about 1 pound)

　　1 egg

　　1 teaspoon soy sauce

　　1/2 cup flour

　　Peanut, corn, or olive oil as needed

　　

Step 1

Bring a pot of salted water to a boil while you trim the scallions. Roughly chop about three-quarters of them and mince the remainder.

　　

Step 2

Add the larger portion of scallions to the water and cook for 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.

　　

Step 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 nonstick or well-seasoned skillet with oil and turn the heat to medium-high. Drop the batter by the tablespoon or 1/4 cup and cook the pancakes for about 2 minutes per side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200°F oven for about 30 minutes.

　　

Variations

Step 4

The same method can be used to make pancakes with many members of the onion family, especially shallots and spring onions (which look like scallions on steroids). Or add:

　　

Step 5

About 1 tablespoon toasted sesame seeds

　　

Step 6

About 2 tablespoons roughly chopped peanuts

　　

Step 7

About 1/4 cup minced chives, added along with the uncooked scallions

　　

Step 8

A tablespoon or so minced peeled fresh ginger

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.