Green Onion Pancakes

Recipe by: Tom Douglas | from Tom Douglas' Seattle Kitchen

Cookstr

Course: Side Dish

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by:

These green pancakes are Loretta’s favorite part of the tasty sashimi tuna salad. Flour tortillas make this dish easy, and they work perfectly when filled with green onions and sesame seeds, then panfried in peanut oil.

Yield: Makes 4 servings; 2 pancakes

INGREDIENTS

1 large egg
2 teaspoons sesame oil
Four 8-inch flour tortillas
2 teaspoons sesame seeds, toasted
1/3 cup finely chopped green onions or scallions, white and green parts
1 tablespoon peanut or vegetable oil, or more as needed

Directions

In a small bowl, lightly beat the egg with the sesame oil. Brush each tortilla with the egg mixture and then sprinkle two of the tortillas with the sesame seeds and green onions. Place one of the plain tortillas over each of the sprinkled tortillas and sandwich them together, pressing down to seal, forming two whole pancakes.

Heat the peanut or vegetable oil in a sauté pan over medium heat. When hot, add a pancake to the pan and cook until lightly browned on both sides, about 2 minutes per side. Repeat with the remaining pancake, using more oil if needed.

Notes

The uncooked green onion pancakes will hold a day in the refrigerator, wrapped well in plastic. Or panfry them an hour ahead. Keep them at room temperature and rewarm them in a preheated 350°F oven for 5 minutes before serving.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 224kcal (11%)

Calcium 87mg (9%)

Vitamin C 2mg (3%)

Vitamin A 22mcg RAE (1%)

Potassium 118mg

Magnesium 19mg

Protein 6g

Sugar 1g

Fiber 2g

Total Carbohydrate 25g