Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 6 \N | Egg (extra large) |
| 2 cups | Milk |
| ¼ cup | Vegetable oil |
| 1½ tablespoon | Sugar |
| 2 teaspoons | Ground ginger |
| 12 \N | Scallions, white part only |
| \N \N | Thinly sliced |
| \N \N | Pam |
Using a whisk, mix the flour and eggs until the mixture is smooth.
Heat the milk until it steams and whisk it into the flour mixture.
Whisk in oil, sugar, ginger and scallions. Cover and refrigerate for at least 1 hour. Coat an 8" nonstick skillet with Pam. Place over high heat until smoking. Pour 3 to 4 tbsp of the batter into the pan, tilting the pan so that the batter runs over the bottom. Pour any excess batter back into the bowl. Cook over high heat until the batter sets, about 40 seconds. Flip and cook another 20 seconds.
Transfer to a plate. Make the remaining pancakes in the same way.
You will need to regrease the pan every 3 or 4 pancakes. Makes 24 to 26 pancakes. Use 12 for Peking Chicken and reserve the rest for Vegetable Blintzes.
Recipe By : Dinner's Ready
From: Meg Antczak Date: 06-26-95 (20:52) (159) Fido: Cooking