Instructions: 1. Shell oysters reserving their liquid, and chop coarsely. Cut scallion stalks in 1/2-inch sections.

2. Beat eggs. Then stir in salt, pepper, oysters and scallions.

3. Sift flour, together with baking powder. Blend to a paste with oyster liquid; then stir into egg mixture.

4. Heat a skillet and grease lightly with a drop of oil. Spoon oyster batter onto skillet (with a large spoon) to make pancakes 2 inches in diameter. Brown lightly on each side. Remove and keep warm.

5. Repeat, re-oiling skillet each time batter is added. Serve pancakes with a dip made by mixing vinegar and hot sauce.

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