Scallion Griddlecakes

Not a traditional Scallion Pancake, but loaded with scallions. A ginger/soy dipping sauce makes a nice accompaniment.

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

1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon milk
2 tablespoons sour cream
1 large egg, beaten lightly
1 cup chopped scallion greens (about 6)
2 tablespoons vegetable oil

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

In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.

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

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