Minute Scallion Pancakes
(2 large pancakes)
1/2 cup chicken stock
1/2 tsp salt
2/3 cup flour
1/3 cup minced scallions
1 slice of bacon, cooked and minced, or 1 Tbsp dried shrimp, minced
4 tsp vegetable oil
Combine stock with 1/4 tsp of salt. Combine the stock mixture with remaining ingredients except the oil. Mix in a bowl into a thin paste.
Place 2 tsp of the oil in hot skillet over medium heat. Cover the bottom evenly by tipping around, or using a spatula. Pour half of the mixture from the bowl into the skillet, spread out flat and cover the bottom. Cook until edge is light brown, then turn to brown the other side.
Use remaining oil and cook the remaining mixture in the same way.
Serve hot as a snack or breakfast dish.
** The New York Times Cookbook