Scallion Griddlecakes

1. 1

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

2. 2

   In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth.

3. 3

   Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.

4. 4

   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.

5. 5

   Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden.

6. 6

   Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm.

7. 7

   Makes about 8 griddlecakes, serving 2 as a side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.