Savory Herb Pancakes and Lox

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Preheat a well-seasoned cast-iron skillet or nonstick skillet (preferably a 9- to 12-inch pan) on low heat for about 2 minutes. 

3. Step 3

   Meanwhile, add the scallions, herbs and greens, flour, water, egg, and salt to a medium mixing bowl. Gently mix them together. I like to use my hands to barely incorporate the mixture. The pancake “batter” will not look like your ordinary runny batter. Rather, the batter will look like glue that is holding the veggies together. That is exactly what we want to see.

4. Step 4

   Increase the heat to medium. Add 1 tablespoon of the oil to the skillet. When the oil shimmers, add 1/3 of the pancake batter (approximately 1 cup) to the skillet. Evenly spread the batter to about 6-inches wide. Be careful of potential oil splashes. Using a silicone spatula or wooden spoon, tap the outer edges of the pancake toward the center to make the whole pancake more round and neat. Cook until the bottom has turned golden brown, 3 to 4 minutes (the first pancake always takes slightly longer than the following ones). 

5. Step 5

   Gently tilt the pan, and flip the pancake. (This is to avoid any runny batter splashing against the oil.) If the pan looks dry, drizzle a tablespoon of oil around the outer edge of the pancake. (This is a scandalous suggestion, but trust me, it works. Also, this prevents you from burning yourself due to a pool of hot oil splashing when you flip the pancake.) Alternatively, carefully flip the pancake with a spatula. 

6. Step 6

   Using the spatula, press down on the pancake. This will help the pancake become thinner and wider, closer to 7- to 8-inches in diameter. Do not be alarmed if raw batter leaks out as you press it down. Tilt the pan and using a spatula, lift up the pancake on one side and let the oil slide under the pancake. This will ensure that even the center of the pancake becomes crispy. Cook until golden brown, another 2 to 3 minutes. 

7. Step 7

   Flip one more time to ensure any raw batter that may have leaked gets cooked through. Cook for about 1 minute more. 

8. Step 8

   Slide the cooked pancake onto a wooden board. Wooden boards absorb any steam from the pancake and help keep the pancake crispy. Feel free to use a cookie rack, although this will make the pancake turn colder than using a wooden board. Repeat steps 4 through 7 with the remaining batter and oil, making 2 more pancakes. 

9. Step 9

   When the pancakes are not too hot to touch, slice into wedges, like pizza. Serve with the lox and the crème fraîche. Enjoy while warm!