ASIAN BASIL AND GREEN ONION PANCAKES

  

July 8, 2017

ASIAN BASIL AND GREEN ONION PANCAKES 5 0 5 0

Savory "pancake" stuffed with basil and green onions, served with a savory dipping sauce

  • Prep: 25 mins
  • 25 mins

    25 mins

  • Yields: 4

Ingredients

1 tablespoon seasoned rice vinegar

1-1/2 teaspoons La Choy® Lite Soy Sauce, divided

1/4 teaspoon toasted sesame oil

1/4 cup finely chopped La Choy® Sliced Water Chestnuts

1/4 cup finely chopped basil

1/4 cup finely chopped green onion

1/4 cup Egg Beaters® Original

4 flour tortillas (8 inch)

PAM® Original No-Stick Cooking Spray

Directions

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.

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