MATZO SCALLION PANCAKES
Active time: 30 min Start to finish: 30 min

1/2 cup thinly sliced scallion (white and pale green parts only) plus 1/2
cup finely chopped scallion greens (from 1 bunch)
3/4 cup plus 2 teaspoons olive oil
5 large eggs
1 1/2 cups plus 1 tablespoon water
1 1/2 cups matzo meal
1 teaspoon salt
1/4 teaspoon black pepper

Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over
moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes.
Remove from heat and stir in scallion greens.

Whisk eggs in a bowl until combined well, then whisk in water. Stir in
matzo meal, salt, pepper, and scallion mixture until combined well.

Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until
hot. Working in batches of 4, fill a 1/4-cup measure three-fourths full (3
tablespoons) for each pancake, then drop batter carefully into hot oil and
spread with back of a spoon to form a 3-inch round. Cook pancakes until
undersides are golden, 1 1/2 to 2 minutes. Turn over with a slotted spatula
and cook until undersides are golden, about 1 1/2 minutes more. Transfer to
a large rack set on a paper-towel-lined baking sheet. Add some of remaining
1/4 cup oil as needed between batches.

Cooks' note:
• Pancakes can be made 4 hours ahead and chilled, covered. Reheat on a
baking sheet in middle of a preheated 350°F oven 10 minutes.

Makes 30 (3-inch) pancakes.

The reviews of this recipe recommend doubling the salt and the onion
amounts to make them really good (I had intended to at least double the
scallions before I read the recipes, that amount didn't look like anywhere
near enough . They also say that it produces more like fifteen to twenty
pancakes, not thirty. So plan accordingly.

http://www.epicurious.com/recipes/re...s/views/107986

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar