Scallion Pancakes

Scallion Pancakes

Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
seeds, sesame seeds, whole, dried
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
oil, olive, salad or cooking

Directions:
Combine the first 3 (dry) ingredients plus the optional sesame seeds in a large mixing bowl and stir together.
Make a well in the center of the flour mixture and pour in the water.
Whisk together until smooth, then stir in the scallions.
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 towellined plate and keep warm (or start eating!)
while cooking the remaining pancakes.
Per pancake:
Calories: 50
Total fat: 2g
Protein: 1g
Fiber: 2g
Carbohydrate: 9g
Cholesterol: 0mg
Sodium: 105mg