Stuck with leftover corn tortilla from making chickpea tacos? Give it a new twist. Use tortilla as the wheat flour-batter base to make egg pancake (蛋饼 Dan Bing) or scallion pancake (葱油饼).
These pancakes are like super-thin sandwiches, aren't they? They will be convenient on-the-go, and easy as no-mess quick-bites.
As these store-bought corn tortilla were on the thick side, the resulting egg pancakes were chewier, and crispier at the edge; compared to store-bought pancake that is typically softer to bite.
- 2 corn tortilla, or 3 corn tortilla if adding cheese
- 1 egg
- 1 green onions, roughly chopped
- 1 tbsp fish floss (option, omit if vegetarian)
- 1 sliced Swiss cheese (option)