Scallion and Egg Pancakes

• 2 tablespoons honey
• 1 tablespoon white wine or cider vinegar, eyeball it
• 1 teaspoon sesame oil
• 1/4 cup tamari dark soy sauce
• 1/8 cup water, eyeball it
• 1 tablespoon light oil, plus some to drizzle
• 4 scallions cut into 1-inch lengths
• 2 eggs plus 2 egg yolks, beaten
• Salt
• 4 large plain flour tortillas

1. Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish.
2. Heat a large nonstick skillet over high heat with 1 tablespoon oil.
3. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes.
4. Pull pan from heat and add egg mixture seasoned with salt.
5. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate.
6. Wipe pan clean and add a drizzle of oil to skillet and a tortilla.
7. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla.
8. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.

honey, white wine, sesame oil, tamari dark soy sauce, water, light oil, scallions, eggs, salt, flour tortillas

Taken from www.foodnetwork.com/recipes/rachael-ray/scallion-and-egg-pancakes-recipe.html (may not work)