Scallion and Egg Pancakes (Rachael Ray) |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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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:
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.
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