Easy Scallion Pancakes
Brushing the tortillas with an egg-white mixture helps to seal the edges.
- Total Time:
- Servings: 4
Source: Everyday Food, May 2005
- 1 large egg white
- 1 tablespoon toasted sesame oil
- 4 flour tortillas (8-inch)
- 1/2 cup finely chopped scallions
- 2 tablespoons chopped fresh cilantro
- 4 teaspoons vegetable oil
- Soy Dipping Sauce for Scallion Pancakes
In a small bowl, whisk together egg white and sesame oil; brush over one side of each flour tortillas.
In a small bowl, mix together scallions and cilantro. Divide mixture between 2 tortillas; spread in an even layer, leaving a 1-inch border. Top with the remaining 2 tortillas (brushed side down), and press edges to seal, forming 2 pancakes.
In a medium nonstick skillet, heat 2 teaspoons vegetable oil over medium heat. Add 1 pancake; cook until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining 2 teaspoons oil and remaining pancake. Cut each pancake into six wedges, and serve with Soy Dipping Sauce.