Chinese Scallion Pancakes
These delicious pancakes are like Chinese quesadillas, but instead of cheese and beans, they’re filled with ginger, garlic, sesame seeds and lots of green onions.
- 2 eggs
- 1 tablespoon white sesame seeds
- 1 tablespoon sesame oil
- 2 teaspoons minced fresh garlic
- 2 teaspoons minced fresh ginger
- 12 finely chopped green onions
- 4 8-inch flour tortillases , or
- 4 8-inch whole wheat tortilla
- 2 tablespoons vegetable oil
In a small bowl, lightly beat the eggs and set aside.
In a small sauté pan over medium heat, toast the sesame seeds without oil for 3 minutes or until golden. Remove from the pan and set aside.
In the same sauté pan, heat the sesame oil over medium heat until rippling. Add the garlic, ginger, and half the green onions. Turn the heat to low and cook for 3 minutes. Stir in the sesame seeds and remove from heat.
Using a pastry brush, brush beaten egg on each tortilla to completely cover, and sprinkle the green onion mixture over half of each tortilla. Fold tortillas in half, pressing down to seal. In a non-stick sauté pan, heat 1 tablespoon vegetable oil over medium heat. Brush the outside of the tortillas generously with egg and sprinkle outsid with remaining scallions. Cook over low heat for 2 minutes on each side. Repeat until all tortillas are cooked, adding remaining oil as needed. Slice into quarters and serve. Makes 4 servings.
A drizzle of hoisin, naturally brewed soy sauce, sweet vinegar and chili paste is delicious with the scallion pancakes.