On Sun, 16 May 2021 22:30:00 -0600, US Janet >
wrote:

>On Sun, 16 May 2021 18:56:21 -0400, Heywood > wrote:
>
>>On 5/16/2021 5:12 PM, Boron Elgar wrote:
>>> On Sun, 16 May 2021 12:41:34 -0600, US Janet >
>>> wrote:
>>>
>>>>
>>>>
>>>> What part of the green onion do you throw away?
>>>> What part of broccoli do you throw away
>>>> what part of beets do you throw away
>>>>
>>>> You get the idea. When you are using fresh vegetables, what part do
>>>> you use and what do you discard?
>>>> Janet US
>>>
>>> How much of the green onion I use depends on what I am making- 3 bean
>>> salad only gets the bulb and a bit up from there, but scallion
>>> pancakes go way, way up.
>>>
>>
>>Never would have thought to do that with pancakes. I use fruit like
>>bananas, apples or berries but that would be a nice change.
>
>The green onions would be good in potato pancakes
>Janet US

Indeed, they would. I have been known to serve potato pancakes with a
dollop of sour cream sprinkled with scallions.

For the OP- scallion pancakes are not one's basic bfast treat.

Here is a favorite version:

FLAKY SCALLION PANCAKES
From A Spoonful of Ginger by Nina Simonds

3 cups cake flour
1/2 cup all-purpose flour
1 teaspoon salt
2 tablespoons corn oil
1 3/4 cups boiling water
1/4 cup or more all-purpose flour, if necessary, for kneading
1/4 cup toasted sesame oil
3/4 cup minced scallion greens
3/4 cup canola or corn oil
Makes 24 pancakes

Stir the flours and salt in a mixing bowl with a wooden spoon. Add
the corn oil and the boiling water, and stir until a rough dough
forms. If the dough is too soft, knead in about 1/4 cup more flour.
Turn the dough out onto a lightly floured surface and knead for 5
minutes, or until smooth, kneading in more all-purpose flour as
necessary. Cover with a cloth or wrap in plastic and let rest for 30
minutes, or longer if possible.

On a very lightly floured work surface, roll the dough into a long
snakelike roll about 1 inch in diameter. Cut the roll into 24 pieces.
Keep the unused dough covered with a damp towel as you work.
With a rolling pin, roll out one piece of dough, cut side down on the
work surface, into a 5-inch circle. Brush the top with a little
sesame oil and sprinkle with some of the minced scallion greens. Roll
up the circle like a jelly roll and pinch the ends to seal. Flatten
the roll slightly with the rolling pin, and coil it into a snail
shape, with the seam on the inside. Pinch the end to secure it and
set aside on a lightly floured surface. Prepare the remaining
pancakes, and let them rest for 30 minutes uncovered.

Reflour the work surface and roll each coiled pancake out to a 4-inch
circle. Place them on a lightly floured tray. Let them rest for 30
minutes uncovered, or longer if possible. Preheat the oven to 200
degrees F.

Heat a large, heavy skillet, add the oil, and heat to 350 degrees F.
Put a few of the pancakes in the pan, not touching, and fry over
medium heat, turning once, until golden brown and crisp on both sides,
about 2 to 3 minutes. Remove with a spatula and drain briefly in a
colander, then transfer to absorbent paper. Arrange the cooked
pancakes on a cookie sheet and keep them warm in the oven while you
fry the remaining pancakes, reheating the oil between batches. Serve
immediately or keep warm in the oven.