← Back to Search Results
sauteeing American, Chinese
 Green Onion Pancakes

Photo by:
Comments: 0
 

Recipe

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.


© 2001 Tom Douglas
 

Nutritional Information

Nutrients per serving (% daily value)

224kcal (11%)
87mg (9%)
2mg (3%)
22mcg RAE (1%)
118mg
19mg
6g
1g
2g
25g
53mg (18%)
312mg (13%)
2g (10%)
11g (17%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
flavor Flavor
by Rocco DiSpirito
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-sweet-life The Sweet Life
by Kate Zuckerman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lucid-food Lucid Food
by Louisa Shafia
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
nigella-express Nigella Express
by Nigella Lawson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
cook-with-jamie Cook with Jamie
by Jamie Oliver
desserts-4-today Desserts 4 Today
by Abby Dodge
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?