Scallion and Egg Pancakes

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  • Level: Easy
  • Total: 12 min
  • Prep: 2 min
  • Cook: 10 min
  • Yield: 4 servings as starter or side
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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


4 large plain flour tortillas


  1. Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish.
  2. 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.