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ASIAN BASIL AND GREEN ONION PANCAKES

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 4
INGREDIENTS
  • 1 tablespoon seasoned rice vinegar
  • 1-1/2 teaspoons La Choy® Lite Soy Sauce, divided
  • 1/4 teaspoon Culinary Circle 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 8 inch flour tortillas
  • PAM® Original No-Stick Cooking Spray
DIRECTIONS

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.

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.

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.