Brown Rice Sesame Spinach And Scallion Pancakes Recipes

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SCALLION PANCAKES



Scallion Pancakes image

Categories     Pastry

Yield makes about 24

Number Of Ingredients 7

2 cups spelt flour or whole wheat pastry flour
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons sesame seeds, optional
2 cups water
2 cups thinly sliced scallions, white and green parts
3 tablespoons olive oil, or as needed

Steps:

  • Combine the first 3 (dry) ingredients plus the optional sesame seeds in a large mixing bowl and stir together.
  • Make a well in the center of the flour mixture and pour in the water. Whisk together until smooth, then stir in the scallions.
  • Heat enough oil to lightly coat a nonstick griddle or wide skillet. Ladle a scant 1/4 cup batter onto the pan for each pancake. Cook over medium heat on both sides until golden brown. Remove to a paper towel-lined plate and keep warm (or start eating!) while cooking the remaining pancakes.
  • Nutrition Information
  • Per pancake:
  • Calories: 50
  • Total fat: 2g
  • Protein: 1g
  • Fiber: 2g
  • Carbohydrate: 9g
  • Cholesterol: 0mg
  • Sodium: 105mg

FAST SCALLION PANCAKES



Fast Scallion Pancakes image

This isn't the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter. The flavor is great, and the preparation time is about 20 minutes, an improvement on the hours you'd need to let typical scallion pancake dough rise. They are good not only as a side dish, but also as a platform for stews and juicy roasts - place a couple on a plate and spoon the stew on top. And although I still associate them with Asian-flavor dishes, omitting the optional soy sauce makes them a perfect accompaniment to braised foods that use European seasonings. (If you omit the soy sauce, also feel free to use any vegetable oil, or even good olive oil.) The same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions.

Provided by Mark Bittman

Categories     breakfast, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 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, 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.

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES



Brown Rice, Sesame, Spinach and Scallion Pancakes image

With only one test of these hearty pancakes, they've turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.

Provided by Martha Rose Shulman

Categories     weekday, appetizer, side dish

Time 30m

Yield 16 pancakes

Number Of Ingredients 14

1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
2 eggs
1 cup buttermilk
1 cup milk
2 tablespoons canola oil
1 1/2 cups (300 grams) cooked brown rice
1 bunch scallions, sliced
6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
2 ounces (1/2 cup) crumbled feta

Steps:

  • Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
  • In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
  • Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
  • Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

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