Recipe courtesy of Rachael Ray
Episode: Slurp Away
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Scallion and Egg Pancakes
Total:
12 min
Prep:
2 min
Cook:
10 min
Yield:
4 servings as starter or side
Level:
Easy
Total:
12 min
Prep:
2 min
Cook:
10 min
Yield:
4 servings as starter or side
Level:
Easy

Ingredients

Directions

Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish.

Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.

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