Grocery List:
Ingredients for Pancakes:
All-purpose flour
Rice flour (Can be found at The Oriental Market in Norwalk - a small store with few people)
Cornstarch
Baking powder
Salt
2 eggs
6 cups of veggies such as broccoli, carrots zucchini, sweet peppers, kale etc...
4 scallions
Cooking oil spray
Soy sauce
1 Rice vinegar
1 Fresh ginger
1 Fresh garlic
1 A pinch of sugar
Equipment needed:
A copy of the scallion pancakes recipe, copied and pasted into the text in the font and size easiest for your child to read and follow. Recipe in next sequence
A small bowl for the dipping sauce
A large mixing bowl
A large spoon or spatula
A grater (parental discretion)
A cutting board
A knife (parental discretion)
Electric griddle or stovetop griddle
Cooking oil spray
Measuring cups and spoons
A paper towel-lined plate for the cooked pancakes
A table set with plates, forks (or chopsticks) and napkins for each family member
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Scallion Pancake Recipe
Ingredients for Pancakes:
1 cup all-purpose wheat flour
1/2 cup rice flour
1/2 cup cornstarch
1 teaspoon of salt, more if needed
1 teaspoon baking powder
1 1/2 cup water
2 eggs
6 cups of chopped or grated veggies such as broccoli, carrots, zucchini, sweet peppers, kale etc...
4 scallions, cut into small slices
Cooking oil spray
Ingredients for pancake dipping sauce:
1/4 cup soy sauce
1 tablespoon rice vinegar
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 large pinch of sugar
Directions:
Combine all the ingredients together for the pancake dipping sauce and set aside.
Combine the flour, rice flour, cornstarch, salt, baking powder, water and egg in a bowl and mix together with a whisk.
Set the pancake batter aside and cut up and or grate the veggies.
Fold the veggies into the batter.
Heat the griddle to high..
Lightly spray the griddle with cooking oil spray.
Scoop 1/4 cup portions of batter onto the griddle. Fit as many pancakes as possible without allowing them to touch. Flatten and fry until dark and golden brown on the bottom, about 2 to 3 minutes.
Turn the pancakes over and cook for 2 to 3 more minutes.
Transfer to a paper-towel lined plate. Continue with remaining batter.
Serve with dipping sauce.
Leftover pancakes freeze well. Leftover dipping sauce gets better with time.
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