These delectable little pancakes are appreciated by adults and children alike, and are the perfect accompaniment to Asian-style soups.

　　

Ingredients

makes about 24

　　2 cups spelt flour or whole wheat pastry flour

　　1 teaspoon salt

　　1/2 teaspoon baking powder

　　2 tablespoons sesame seeds, optional

　　2 cups water

　　2 cups thinly sliced scallions, white and green parts

　　3 tablespoons olive oil, or as needed

　　

Step 1

Combine the first 3 (dry) ingredients plus the optional sesame seeds in a large mixing bowl and stir together.

　　

Step 2

Make a well in the center of the flour mixture and pour in the water. Whisk together until smooth, then stir in the scallions.

　　

Step 3

Heat enough oil to lightly coat a nonstick griddle or wide skillet. Ladle a scant 1/4 cup batter onto the pan for each pancake. Cook over medium heat on both sides until golden brown. Remove to a paper towel–lined plate and keep warm (or start eating!) while cooking the remaining pancakes.

　　

Nutrition Information

Step 4

Per pancake:

　　

Step 5

Calories: 50

　　

Step 6

Total fat: 2g

　　

Step 7

Protein: 1g

　　

Step 8

Fiber: 2g

　　

Step 9

Carbohydrate: 9g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 105mg

　　Vegan Soups and Hearty Stews for All Seasons