GINGER SCALLION Pancakes
©2002 All rights reserved by Norman Van Aken
Yield: 3 ¼ Cups of batter
2 whole eggs
2 egg yolks
2 Cups milk
2 teaspoons salt
Large pinch cracked black pepper
1 1/2 Cups all purpose flour
¼ pound butter
1 bunch of scallions, white part only, chopped fine
1 inch ginger root, peeled and minced
½ Scotch bonnet chile, stem and seeds discarded, minced
Combine the eggs, egg yolks, milk, salt and pepper in a large bowl. Beat.
Sift the flour into another large bowl. Make a well in it and whisk in the egg mixture.
Heat a large skillet. Add the butter and allow it to melt. Now add the scallions, ginger and chile. Cook until fairly wilted. Remove from the heat and allow to cool slightly. Whisk into the batter.
Cook each pancake with a minimum of Clarified Butter in a hot skillet quickly turning once the first side is nicely colored. Reserve as needed.
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