Skill required: You're a vegetarian - or - someone in your house is going through a "healthy" faze. (Try not to eat something wonderfully sinful when they eat these healthy tidbits.)
2 cups all-purpose flour
2 eggs lightly beaten
1 tablespoon corn, grape seed, canola or other neutral oil, more as needed
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow or green squash, trimmed and grated
1 tablespoon rice or white vinegar
3 tablespoons soy sauce
1 teaspoon sugar
1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed.
2. Stir scallion greens, chives, carrots, and squash into batter.
3. Place an 8-inch nonstick skillet over medium-high heat, then coat bottom with oil.
4. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes.
5. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
6. As pancakes finish, remove them, and if necessary, drain on paper towels.
7. In a small bowl, mix together the vinegar, soy sauce and sugar.
8. Cut pancakes into small triangles and serve with dipping sauce.
Yield: 6-8 servings.
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