Scallion Chili Oil Honey Pancake in a Crispy Tortilla
Scallion Chili Oil Honey Pancake in a Crispy Tortilla
Ingredients
For the Pancake
- 1 tablespoon oil
- 2 eggs
- 1 pinch salt
- 1 bundle scallions, thinly sliced
- 2 tablespoons cilantro or parsley, chopped
- 1 flour tortilla, 8-inch
For Garnish
- as needed chili oil
- as needed honey
- as needed black or white sesame seeds
- as needed furikake
Instructions
- 1
Thinly slice the scallions and chop the cilantro or parsley. Set aside.
⏱️ 3 min
- 2
In a medium bowl, whisk together the eggs with a pinch of salt until well combined.
⏱️ 1 min
- 3
Heat 1 tablespoon of oil in a non-stick pan over low to medium heat.
⏱️ 1 min
- 4
Add the sliced scallions and chopped cilantro or parsley to the hot pan. Cook for 20 to 30 seconds, just until fragrant.
⏱️ 1 min
- 5
Pour the whisked egg mixture over the scallions and cilantro, spreading it evenly to form an omelette.
⏱️ 1 min
- 6
Immediately place a flour tortilla on top of the cooking egg mixture. Gently press down on the tortilla to ensure good contact with the egg. Cook for about 1 minute, or until the egg is mostly set.
⏱️ 2 min
- 7
Carefully slide a spatula under the egg and tortilla. Flip the entire pancake over so the tortilla side is now facing down. Cook for 30 seconds to 1 minute, or until the tortilla is crispy and golden brown. Maintain low to medium heat throughout the cooking process to prevent the eggs from overcooking.
⏱️ 1 min
- 8
Transfer the cooked pancake to a plate. Drizzle generously with chili oil and honey. Sprinkle with black or white sesame seeds and furikake before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Scallion Chili Oil Honey Pancake in a Crispy Tortilla
For the Pancake
- 1 tablespoon oil
- 2 eggs
- 1 pinch salt
- 1 bundle scallions, thinly sliced
- 2 tablespoons cilantro or parsley, chopped
- 1 flour tortilla, 8-inch
For Garnish
- as needed chili oil
- as needed honey
- as needed black or white sesame seeds
- as needed furikake
Instructions
- 1
Thinly slice the scallions and chop the cilantro or parsley. Set aside.
⏱️ 3 min - 2
In a medium bowl, whisk together the eggs with a pinch of salt until well combined.
⏱️ 1 min - 3
Heat 1 tablespoon of oil in a non-stick pan over low to medium heat.
⏱️ 1 min - 4
Add the sliced scallions and chopped cilantro or parsley to the hot pan. Cook for 20 to 30 seconds, just until fragrant.
⏱️ 1 min - 5
Pour the whisked egg mixture over the scallions and cilantro, spreading it evenly to form an omelette.
⏱️ 1 min - 6
Immediately place a flour tortilla on top of the cooking egg mixture. Gently press down on the tortilla to ensure good contact with the egg. Cook for about 1 minute, or until the egg is mostly set.
⏱️ 2 min - 7
Carefully slide a spatula under the egg and tortilla. Flip the entire pancake over so the tortilla side is now facing down. Cook for 30 seconds to 1 minute, or until the tortilla is crispy and golden brown. Maintain low to medium heat throughout the cooking process to prevent the eggs from overcooking.
⏱️ 1 min - 8
Transfer the cooked pancake to a plate. Drizzle generously with chili oil and honey. Sprinkle with black or white sesame seeds and furikake before serving.
⏱️ 1 min