This is a relatively new discovery for us, but these pancakes are so delicious!
1 tablespoon miso paste
1 cup water
1 cup flour
1 teaspoon chopped fresh ginger
1/2 cup cubed, cooked potatoes
1 bunch scallions, trimmed and chopped small
1 tablespoon neutral oil
1. Mix miso with water until dissolved. Add egg and beat well. Add flour, ginger, potatoes and scallions and stir gently until well mixed.
2. Heat oil in a 12" cast iron skillet or other non-stick pan. When hot, add the batter all at once and press down with a spoon or spatula until it fills out the pan and is flat.
3. Cook on one side until it starts to get crisp. Then flip it over by slicing it in half and using a spatula to flip each half separately, or turn it upside down onto a plate and then slide it back in the pan to cook the other side. Don't be afraid if it breaks apart! It'll still be tasty.
4. When both sides are crisp, remove from pan, slice into triangles, and serve.