Asian Basil and Green Onion Pancakes
Savory "pancake" stuffed with basil and green onions, served with a savory dipping sauce
25
Prep Time
25
Total Time
4
Servings
9
Ingredients
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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

  1. Mix 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.
  2. Whisk 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.
  3. Spray 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.
cooks tips decoration

Cook's Tips

  • Use remaining water chestnuts in salads or stir-frys.

Nutrition Facts

Serving Size4 servings (3 wedges plus 1 teaspoon sauce each)
Calories165

View Complete Nutrition Information

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Asian Basil and Green Onion Pancakes

Savory "pancake" stuffed with basil and green onions, served with a savory dipping sauce
25
Prep Time
25
Total Time
4
Servings
9
Ingredients
starstarstarstarstar

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

  1. Mix 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.
  2. Whisk 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.
  3. Spray 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.

Cook's Tips

  • Use remaining water chestnuts in salads or stir-frys.
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