Ingredients:

Salt and freshly ground black pepper

4 bunches scallions or spring onions, about 1 pound

1egg

1 teaspoon soy sauce

½ cup flour

Peanut, canola or olive oil as needed

Instructions:

Step 1:

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

‍Step 2:

‍Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about ½ 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.

‍Step 3: Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick 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 to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

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Recipe: NY Times Cooking