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2 Serves
30 Mins
In a large mixing bowl, whisk together flour and water until a smooth batter forms, then season with salt and pepper.
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Vitamin K
478 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
203 µg / 400 µgCalcium
179 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
142 mg / 1,250 mgPotassium
547 mg / 4,700 mgSodium
622 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
7 g / 28 gSugar
12 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Clean and trim the green onions, then place them into the batter to coat thoroughly.
Heat a generous amount of oil in a non-stick skillet over medium-high heat.
Pour the batter and green onion mixture into the hot skillet, spreading it evenly, and fry until golden brown and crispy on both sides.
Remove the pancake from the skillet and serve immediately while hot.
7
g40
g12
g
French
Colombian