I couldn’t wait until my usual Sunday blogging day to share this wonderful discovery…a savory pancake! When I think of pancakes I think of my childhood, making buttermilk pancakes for breakfast from scratch on Saturday mornings with my Dad, using his grandmother’s trusted recipe. I have that recipe firmly planted in my own recipe box. Great memories. And yes, those were the years when I was an early riser.
These pancakes are great as a side dish paired with a salad or, as I’ve discovered, a quick and unusual light dinner entrée.
Four servings…two pancakes:
- 1 large egg
- 2 tsp sesame oil
- 4 8-inch flour tortillas
- 2 tsp sesame seeds, toasted
- 1/3 C finely chopped green onions or scallions, white and green parts
- 1 T peanut or vegetable oil, plus more as needed
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 saute 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 remaining pancakes using more oil if needed.
Cut each pancake into 6 wedges and divide them amongst serving plates.
Fivenineteen notes: I’ve sautéed these over both olive oil (when I couldn’t find peanut oil) and with peanut oil, and the peanut oil does make a difference with the flavor. So track it down if you can.