Savoury Pancakes with Caramelised Onion
User Reviews
5
Savoury Pancakes with Caramelised Onion
Description
The recipe starts by mixing plain flour, salt, egg, skimmed milk, and sunflower oil to create a smooth, thin batter for delicate pancakes. Red onions are slowly cooked with butter until soft, then mushrooms and balsamic vinegar are added and reduced to intensify flavor. Spinach is wilted into this mixture before setting aside. Individual pancakes are cooked thinly in a moderately heated oiled pan until lightly golden on both sides.
Each pancake is then assembled by placing a line of the caramelised onion mixture, mature cheddar, and fresh parsley before folding and serving. The combination of the lightly sweet onions and vinegar reduction with earthy mushrooms, spinach freshness, and sharp cheddar creates depth of flavor. The texture is light from the thin pancakes and creamy from the melted cheese.
These savory pancakes are ideal for brunch or light dinners. They hold well when folded and can be served warm immediately. The recipe notes advise pouring a thin batter layer for a crepe-like texture and emphasize proper pan temperature and oiling to prevent sticking and achieve delicate pancakes.
Ingredients
- 50 g plain flour (all purpose)
- 1 egg
- 150 ml skimmed milk
- 1 tablespoon sunflower oil (plus extra for frying)
- 1 pinch salt sea salt
- 1 red onion sliced
- 8 mushrooms sliced
- 60 g cheddar cheese grated, mature
- 60 g spinach
- 1 tablespoon balsamic vinegar
- 1 teaspoon butter
- parsley to garnish, fresh
Instructions
- Combine 50 g Plain flour and 1 pinch Sea salt in a large bowl. Make a well and crack in 1 Egg and pour in 150 ml Skimmed milk and 1 tablespoon Sunflower Oil.
- Whisk until you have a smooth batter. Set aside.
- Heat 1 teaspoon Butter in a frying pan and add 1 Red onion. Fry until soft.
- Add 8 Mushrooms and 1 tablespoon Balsamic vinegar and cook until it has reduced.
- Add 60 g Spinach and wilt and set aside.
- Wipe a frying pan with oiled kitchen paper and heat over a moderate heat. Ladle the batter into the centre of the pan and tilt the pan so the batter spreads thinly around the pan. Cook undisturbed for 30 seconds.
- Flip the pancake and heat the other side for 30 seconds. Once cooked, put the pancake on a plate and cover with foil to keep it warm. Repeat with all the remaining batter.
- Assemble the pancakes by adding a line of the onion mixture and then 60 g Mature cheddar and some Fresh parsley. Fold and serve.
Notes
- Use only a thin layer of batter to keep pancakes light and delicate, similar to crepes.
- Pan temperature should be moderate and brushed with oil to cook pancakes evenly without burning.
- Freeze pancakes for up to 3 months; separate with baking paper to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 192kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 198mg | 8% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1500IU | 30% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 90mg | 9% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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