Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 8 griddlecakes, Serving 2

　　1/4 cup all-purpose flour

　　1/4 teaspoon baking soda

　　1/2 teaspoon salt

　　2 tablespoons milk

　　2 tablespoons sour cream

　　1 large egg, beaten lightly

　　1 cup chopped scallion greens (about 6)

　　2 tablespoons vegetable oil

　　

Step 1

In a bowl whisk together flour, baking soda, and salt.

　　

Step 2

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.

　　

Step 3

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.