Total time: 30 minutes
Servings: 8 to 10
Note: Adapted from "Tom Douglas' Seattle Kitchen." The pancakes can be assembled an hour in advance, wrapped in plastic wrap and refrigerated until ready to fry.
1 large egg
2 teaspoons chile sesame oil
Scant 1/4 teaspoon salt
8 (8-inch) flour tortillas
2 tablespoons toasted sesame seeds
1 1/3 cups finely chopped green onions, green and white parts
Peanut or vegetable oil for frying
1. Beat the egg with the sesame oil and salt. Lay four tortillas on a work surface and brush each with the egg mixture. Sprinkle the sesame seeds and green onions evenly over the tortillas. Brush the remaining tortillas with the remaining egg wash and lay each, brushed side down, over a tortilla covered with sesame seeds and green onions, pressing to seal the edges.
2. In a large skillet, heat half a tablespoon of oil over medium heat. Cook a "pancake" until lightly browned, about 2 minutes on each side. Transfer to a platter lined with paper towels and keep warm. Repeat with the remaining pancakes, adding more oil to the skillet as needed. Cut the pancakes into wedges to serve.
Each of 10 servings: 176 calories; 4 grams protein; 22 grams carbohydrates; 2 grams fiber; 8 grams fat; 2 grams saturated fat; 21 mg. cholesterol; 317 mg. sodium.