Ingredients
-
1
-
1
-
4
-
1/2
-
2
-
2
-
-
4
-
2
-
1/4
-
-
-
-
-
Directions
Scallion Pancakes, This is some gorgeous finger food, I got the recipe from some food magazine ages ago. Would go well as a apetizer to a Chinese or maybe Mexican dinner. I would suggest using small tortillas, but if you only have bigger ones you also need a bigger frying pan., I have not yet tried this recipe, but due to all the wonderful reveiws, I cant wait to give it a shot! I will write another review once i make these. thax for the advice!, Outstanding! The only change I would make next time, and there will be a next time, would be to add a few more scallions. Not too much, but maybe 3/4 cup. Otherwise, wouldn’t change a thing. Thnx for posting, kolibri.
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Steps
|
1
Done
|
In a Small Bowl, Whisk Together the Egg and the Sesame Oil. |
|
2
Done
|
Put the Tortillas on a Flat Surface and Brush One Side Liberally With the Egg-Oil Mixture. |
|
3
Done
|
in a Small Bowl, Mix the Scallions and the Cilantro. |
|
4
Done
|
Divide the Mixture Between Two Tortillas, Spread Even but Leave 1 Inch Border. |
|
5
Done
|
Pour Reminder of the Mixture on the Scallions, but Make Sure You Don't Overdo It and It Doesn't Flood. |
|
6
Done
|
Top the Filled Tortillas With the Remaining Ones, Brushed Side Down and Press Edges to Seal. You Might Need to Do This While Frying Too. |
|
7
Done
|
Heat the Oil in a Pan, Add One Pancake and Cook Until Crispy and Golden Brown, About 2-3 Minutes Per Side. Transfer to a Plate and Repeat With the Other Tortilla. |
|
8
Done
|
Cut Pancake Into Six Wedges and Serve With a Dipping Sauce. |
