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

2. Beat egg. Then stir in saltiness, peppercorn, oysters and scallions.

3. Sift flour, together with baking powderize. Blend to a paste with oyster
liquidness; then stir into egg assortment.

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

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