Scallion and Egg Pancakes Recipe

Name: Scallion and Egg Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey; 1 tablespoon white wine or cider vinegar, eyeball it; 1 teaspoon sesame oil; 1/4 cup tamari dark soy sauce; 1/8 cup water, eyeball it; 1 tablespoon light oil, plus some to drizzle; 4 scallions cut into 1-inch lengths; 2 eggs plus 2 egg yolks, beaten; Salt; 4 large plain flour tortillas

Servings: persons

1
Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish.
2
Heat a large nonstick skillet over high heat with 1 tablespoon oil.
3
When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes.
4
Pull pan from heat and add egg mixture seasoned with salt.
5
Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate.
6
Wipe pan clean and add a drizzle of oil to skillet and a tortilla.
7
Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla.
8
Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons honey, 1 tablespoon white wine or cider vinegar, eyeball it, 1 teaspoon sesame oil, 1/4 cup tamari dark soy sauce, and more.

Yes, Scallion and Egg Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scallion and Egg Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions