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1
Bring a pot of salted water to a boil while you trim the scallions.
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2
Roughly chop about three-quarters of them and mince the remainder.
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3
Add the larger portion of scallions to the water and cook for about 5 minutes, or until tender.
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4
Drain, reserving about 1/2 cup of the cooking liquid.
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5
Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
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6
Mix the puree with the egg and soy sauce, then gently stir in the flour until blended; add pepper and the reserved minced scallions.
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7
Film a nonstick or well-seasoned skillet with oil and turn the heat to medium-high.
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8
Drop the batter by the tablespoon or 1/4 cup and cook the pancakes for about 2 minutes per side, or until lightly browned.
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9
If necessary, the pancakes can be kept warm in a 200F oven for about 30 minutes.
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10
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).
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11
Or add:
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12
About 1 tablespoon toasted sesame seeds
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13
About 2 tablespoons roughly chopped peanuts
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14
About 1/4 cup minced chives, added along with the uncooked scallions
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15
A tablespoon or so minced peeled fresh ginger
