***** (16/56) Scallion Pancakes with Vegetable Salad

Wonderful treat, everything in balance

RECIPE 16/56  Scallion Pancakes with Vegetable Salad
INGREDIENTS
SALAD
1/3 cup   Teriyaki sauce with honey
1 1/2 Tbsp rice vinegar
2 medium carrots, peeled
1 medium seedless cucumber, used seeded and scraped out the center
1 cup fresh bean sprouts, didn't grow my own, but found some Burpee Mung Bean seeds with directions and I'll let you know in a week if it was as easy as they say
1/3 cup dry-roasted salted peanuts, coarsely chopped

PANCAKES
2 cups all-purpose flour
4 green onions (scallions) with tops, thinly sliced
2 garlic cloves, pressed
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/2 tsp sugar
1 3/4 cups cold water
2 eggs, lightly beaten
1 tsp toasted sesame oil
4 tsp canola oil, divided

DIRECTIONS:
PREP TIME:  30 MINUTES (mostly to julienne the veggies)   TOTAL TIME 45 MINUTES    4 SERVINGS   480 CALORIES

1.  For salad, combine sauce and vinegar; whisk until well blended.  Cut carrots and cucumber into julienne strips , avoiding cucumber core.  Cut strips into 2 inch pieces.  Add carrots, cucumber and bean sprouts to mixing bowl; toss to coat.  Set aside.

2.  For pancakes, combine flour, green onions, pressed garlic, salt, black pepper and sugar; mix well.  Add water, eggs and sesame oil; mix until ingredients are incorporated (do not over mix).  Add 1/2 tsp of canola oil to pan; heat over medium heat 1-3 minutes or until shimmering.  Pour 1/3 cup batter into pan, immediately tilting and swirling pan to cover bottom.  When pancake starts to bubble and edges are golden brown, turn.  Cook an addition 45 to 60 seconds or until bottom of pancake is golden brown; remove from pan.

3.  Repeat with remaining batter, adding an additional 1/2 tsp of the canola oil after each pancake.  Top pancakes with salad and drizzle with remaining sauce from mixing bowl.  Sprinkle with peanuts.