Scallion and Egg Pancakes

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

Ingredients

Directions

  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.
Menemen (Turkish Scrambled Eggs)
PREMIUM
12m Easy 98%
CLASS
Egg Crepes
PREMIUM
Rachael Ray

Egg Crepes

7m Easy 97%
CLASS
Zucchini Pancakes
PREMIUM
Amanda Hesser and Merrill Stubbs

Zucchini Pancakes

8m Easy 90%
CLASS
Pumpkin Ricotta Pancakes
PREMIUM
21m Easy 99%
CLASS