This week I did a cooking demonstration at the Princeton Public Library to help promote the Princeton Forrestal Village Farmers Market. I chose to highlight dishes that can be made quickly from late spring and early summer crops. Seasonal eating does not have to be time consuming. I only had an hour to work with and I wanted to not only feed our guests quickly but demonstrate how a meal can come together in mere minutes.
As they began to arrive, I prepared the batter for these incredibly easy scallion pancakes and let it rest. We served strawberry mint lemonade and a radish tartine made with orange basil butter. Once everyone had something to eat (chewing guests are happy guests), I ladled the batter onto an electric griddle. While they cooked on one side, I put together a salad with snow peas, carrot and a sesame dressing. Then the pancakes were flipped and served with the salad. For a sweet ending, there were warm blueberry muffins made from berries I picked at Emery's Berry Patch in New Egypt.
Summer Scallion Pancakes with Sesame Pea Salad
Makes 20 mini pancakes
Ingredients for pancakes:
2 cups flour
2 eggs, beaten
1 ½ cup warm water
1 bunch scallions, sliced thinly
1 tsp kosher salt
oil for frying
Ingredients for salad:
1 lb. snow or sugar snap peas
1 carrot, grated
2 Tbsp. sesame oil
1 Tbsp. soy sauce
kosher salt and black pepper, to taste
1 tsp. black sesame seeds
1 tsp. white sesame seeds
Whisk together all ingredients into a thin crepe-like batter. Allow to rest for 10-15 minutes.
Lightly coat a sauté pan with oil or heat an electric griddle to 400 degree and drizzle on oil sparingly.
Use a 1/4 cup measuring cup to ladlebatter into the pan.
Cook until golden brown on bottom. Flip and cook through second side.
While the pancakes are cooking, assemble the salad. Grate the carrot into a large bowl. Add the peas and toss to combine. Drizzle on the sesame oil, soy sauce and season with salt and pepper. Toss again and sprinkle on the sesame seeds.