Scallion and Egg Pancakes

Ingredients

• 2 tablespoons honey
• 1 tablespoon white wine or cider vinegar, eyeball it
• 1 teaspoon sesame oil
• 1/4 cup tamari dark soy sauce
• 1/8 cup water, eyeball it
• 1 tablespoon light oil, plus some to drizzle
• 4 scallions cut into 1-inch lengths
• 2 eggs plus 2 egg yolks, beaten
• Salt
• 4 large plain flour tortillas

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.