Quick Scallion Pancakes

• Salt and freshly ground black pepper
• 4 bunches of scallions (about 1 pound)
• 1 egg
• 1 teaspoon soy sauce
• 1/2 cup flour
• Peanut, corn, or olive oil as needed

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

salt, bunches of scallions, egg, soy sauce, flour, peanut

Taken from www.epicurious.com/recipes/food/views/quick-scallion-pancakes-386745 (may not work)