These are a bit of a cross between a pancake and a fritter (in the same way that our Asparagus Bacon Pancakes are). They came about since we had picked their destiny before we picked their flavours. A few months ago, my wife and I were hiking, and I got an idea…then when she asked me why I had a really goofy smile on my face, I said, “Breakfast tacos with pancakes as the shell!” After a few months of just sitting on the idea, we decided to make it. In the intervening time, the idea continued to morph, and instead of using traditional pancakes (which you still can use if you prefer), we opted to embrace the savory and build caramelized onion flavours into them. So, there you have it…the evolution and etymology of this recipe in a nutshell.
Time: 35 Minutes
Ingredients (to make about 5 pancakes):
- 1/2 Medium Onion (we used a sweet onion)
- 1 Egg
- 1/2 Cup of Flour
- 1 Teaspoon of Baking Powder
- 1/2 Cup of Milk
- Dice your onions finely.
- Heat a pan with some butter, and add your onions. Sautee over medium-low heat for about 15 minutes until they become soft and opaque.
- Combine all of your dry ingredients in one bowl and wet ingredients in another bowl. Then, use a fork or spatula to mix both together.
- Heat a griddle or pan, and give it an oil spray to prevent sticking (can also melt butter if you prefer).
- Pour or scoop your pancake batter onto your griddle, and use a spoon to shape and change the size your pancakes when they first get cooking.
- Cook for about 3-5 minutes.
- Flip, and cook for another 2-3 minutes.
- Plate, devour, and enjoy!