Monday, February 11, 2013


Sometimes we are amazing on the inside but not so pretty on the outside. Especially when the cook made us GREEN!

This weeks Food Matters Project  recipe was Oatmeal Griddle Cakes chosen by Aura of Dinner with Aura. As most of you know by now I don't make desserts, bake, or cook breakfast! I just don't like traditional breakfast food. When I saw our choice this week my first thought was to pass, then I thought about a savory take on a griddle cake. It was Chinese New Year on Sunday so how about a Chinese scallion cake. I was planning on making a Chinese meal so I cut out the pot stickers and went with the scallion cakes. Now, traditional Chinese scallion cakes do not look like mine! They are made with a dough not a batter. You knead, you let it rest, you roll...all the things I don't like about baking. BUT, leave it to "our" Mark Bittman to come up with a recipe for a quick and easy scallion pancake.  Just a few ingredients, a puree of cooked scallions mixed with a batter of flour, egg and soy sauce. Drop batter on the griddle and there you have it! Chinese Griddle Cakes!!!

I served these with a soy-ginger sauce that we drizzled on top of the pancakes.

The pancakes were a nice side dish to Chinese Ribs and Stir Fried Bok Choy.

A great celebration honoring our newest family member Alexa. My sister brought her here from China five years ago. Such a precious gift.

For all of our members "real" griddle cakes click here.


4 bunches scallions or spring onions, about 1 pound
1 egg
1 tsp. soy sauce
1/2 cup flour
Salt and freshly ground black pepper 
Peanut or canola oil

Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.

Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work. 

Mix the puree with the egg and soy sauce, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a non-stick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes on each side, or until lightly browned. 

If necessary, the pancakes can be kept warm in a 200~ oven for about 30 mintues.

Serve with a dipping or drizzle sauce.

Recipe by Mark Bittman


2 TBSP. light soy sauce
1 TBSP. rice vinegar
1 tsp. fresh ginger, minced.

Mix all ingredients together and serve with Chinese scallion pancakes.

1 comment:

Meg @ FledglingFoodie said...

Those look awesome, Lexi. The color is so fun! And I'm with you on a lot of breakfast food - I have to be in a very certain mood for eggs and bacon and such.