Mini Onion Pancakes
When I don’t have any ideas for weekend cooking, I often consult my blogs to see what I could make again. In this case, I consulted my German blog and remembered that I’d been wanting to make these mini onion pancakes again for a while now. I’m sometimes astonished how long ago I made some of those things, because it often seems like “only last year”. I first made these pancakes in 2015, so almost exactly three years ago.
At some point I realised I used to treat my German blog like a stepchild, always trying to post (what I deemed) the best recipes here on my English blog. That was one of the reasons I stopped posting there and concentrated on this one. Joke’s been on me, though, because even though I stopped posting on the German blog two years ago, it still has more traffic than this one. I don’t know why that is. I have re-introduced some of the German recipes on this blog already, and I think I might do that more often because those stepchild recipes are definitely good enough for this blog (and I’m looking forward to taking new pics for those old recipes 😀).
These mini pancakes are great as a starter for an informal dinner, for a brunch, or for a party buffet as you can eat them cold or quickly heat them up in the microwave. I like the combination of the wine cooked onions (even though it’s just a splash of wine), the cured ham, and the sour cream. The pancakes can be easily frozen after cooking, and so can the onion-ham-mixture. Half of my batch will make office lunch on Monday – great start to the week.
Mini Onion Pancakes
1 onion (approx. 140 g)
1 tsp raw cane sugar
50 ml white wine
1.5 cm dried chilli, shredded
50 g diced cured ham
150 g white flour
2 tsp baking powder
140 ml milk, full-fat
½ tsp salt
150 g crème légère or sour cream
Peel and halve onion, then slice finely. Heat 2 tsp butter in a non-stick pan, add 1 tsp raw cane sugar, stir, then add the sliced onions and sauté at high temperature until onions are slightly browned.
Add the white wine to the pan and leave to simmer until there’s no liquid left. Add shredded chilli and diced cured ham (if necessary, add more butter), and fry at medium temperature until the onions are soft but not too dark. Take off the heat and set aside.
While the onions are frying, mix the pancake batter – combine all pancake ingredients in a bowl and mix/whisk with a handheld mixer. The batter should be quite thick. [½ tsp salt might not seem much, but the cured ham and will add a salty taste to the overall flavour.]
In a non-stick pan, heat 2 tsp butter and cook small pancakes in batches [with my pan I did it in 2 batches using 2½ tsp butter per batch]. Place pancakes on a cooling rack.
Before serving, top each pancake with crème légère or sour cream and add some of the onion-ham-mixture. Serve lukewarm or cold.