ASIAN BASIL AND GREEN ONION PANCAKES
July 8, 2017
Savory "pancake" stuffed with basil and green onions, served with a savory dipping sauce
- Prep: 25 mins
- Yields: 4
1Mix together vinegar, 1 teaspoon soy sauce and sesame oil in small bowl; set aside. Combine water chestnuts, basil and green onion in another small bowl; set aside.
2Whisk together Egg Beaters and remaining 1/2 teaspoon soy sauce in another small bowl. Brush one side of each tortilla with Egg Beaters mixture, brushing to the edges of each tortilla. Divide water chestnut mixture between 2 tortillas, leaving a 1-inch border. Top with remaining 2 tortillas, brushed side down. Press edges to seal.
3Spray large skillet with cooking spray; heat over medium-high heat. Add 1 pancake. Cook 5 minutes or until both sides are golden brown, turning once. Repeat with remaining pancake. Cut each pancake into 6 wedges; serve with dipping sauce.