Green Onion Pancakes

Name: Green Onion Pancakes
Cuisine: European
Ingredients: 1/3 c all purpose flour; 2 tsp onion powder; 1/2 tsp baking powder; salt and pepper; 1/3 c creme fraiche; 1.5 tbsp whole milk; 1/4c very cold water; 1 egg, beaten; 1.5 tsp soy sauce; 1.5 vegetable oil; 1/2 c finely shredded green cabbage; 1 small carrot, matchsticked; 16 scallions, trimmed, whites thinly sliced and greens cut into 2" lengths

6 steps

Updated at: Mon, 27 May 2024 17:21:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories208.1 kcal (10%)

Total Fat14.1 g (20%)

Carbs16.1 g (6%)

Sugars3.3 g (4%)

Protein4.9 g (10%)

Sodium409.3 mg (20%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅓ cAll Purpose Flour

2 tsponion powder

½ tspbaking powder

salt

pepper

⅓ ccreme fraiche

1 ½ Tbspwhole milk

¼ cwater

trimmed, whites thinly sliced and greens cut into 2" lengths

Instructions

Step 1

In a small bowl, combine flour, onion powder, baking powder, pepper, and salt; whisk to incorporate. Set aside.

Step 2

In a medium bowl, combine creme fraiche and milk and whisk to a thick barely pourable consistency. Transfer to a small serving dish and place in refrigerator.

Step 3

In medium bowl, combine egg, water, soy sauce, and 1.5 tsp neutral oil and whisk until well combined. Add flour mixture and whisk to form a loose, smooth batter. Add cabbage, carrot, and scallions; mix to coat the vegetables with batter; let rest for 5 minutes.

Step 4

In a medium nonstick skillet over medium heat, warm oil until simmering. Stir the batter, add half of it to the skillet, and immediately spread it into a roughly 7-inch round. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Flip the pancake and cook second side until well browned, about 4 minutes. Keep warm.

Step 5

Repeat with the rest of the batter. Let rest 5 minutes.

Step 6

Cut into wedges and serve with creme fraiche.