This recipe comes to you from Susie Yeo, intern 2011. She prepared these using leek tops and onion tops finely diced- thing we have often just thrown away. They were fabulous!  Susie says: I don’t follow an exact recipe, but I think this is close – makes two or three 9″ pancakes


1 c. flour
1 c. water
1-2 eggs (depending on how fluffy/eggy you like the batter)
1-2 bunch scallions, chives, green onions, onion tops, leek tops, and/or any other vegetables – carrots or red cabbage will add nice colors
4 T cooking oil (butter works, too)
salt, pepper, garlic powder, onion powder – all optional, all to taste
soy sauce for dipping (dash of rice wine vinegar and pinch of red pepper flakes or powder optional)


1. Wash and clean the scallions. Chop into 1″ pieces. Set aside.
2. Mix the dry ingredients together.
3. Mix water and then egg(s) to the dry ingredients. The batter should be a little more runny than a
breakfast pancake batter.
4. Heat oil in pan on med-high heat. (Cast iron or a high-quality pan will distribute the heat evenly and thus
allow the pancakes to cook evenly).
5. There are two different ways to cook the pancake – one way is to put the scallions in to the pan first and
saute them first for 2-3 min, and then pour the batter over the scallions evenly. The other option is to mix
the scallions into the batter, and then pour the mixture into pan – enough for one big pancake, or else in
smaller silver-dollar style patties. Be mindful not to make the pancakes too thick – they will have a hard
time cooking evenly through the middle.
6. Add oil and adjust heat as necessary – depending on the pan, it will cook/burn and different rates. Once
once side has cooked to a golden-brown, flip and cook until golden-brown.
7. Set aside and cool for 5-10 min before slicing into small squares.
8. Serve hot, or room temperature, with soy sauce for dipping. A dash of rice wine vinegar and/or hot
pepper powder or flakes can be added to soy sauce.