1 cup flour
2 tablespoons baking powder
1 cup cold seltzer water
½ cup grated Parmigiano-Reggiano
Salt and pepper to taste
4 bunches spring onions or scallions sliced to yield three cups
4 tablespoons extra-virgin olive oil
In a medium-sized bowl, combine the eggs, flour, baking powder, water, cheese and a pinch each of salt and pepper and whisk well to combine.
In 12- to 14-inch nonstick or cast iron pan, heat 2 tablespoons of extra-virgin olive oil. Stir the spring onions into the batter.
Drop by tablespoonfuls into the hot pan to make 2 inch pancakes. Cook until golden brown on the first side then flip to brown on the other side.
Remove from the oil with a slotted spoon and set on a plate lined with paper towels, to drain. Repeat with the remaining batter.
Sprinkle with salt and serve immediately.