Pancakes with Date-Onion Filling
Pancakes with date‑onion filling are a recipe featuring fresh ingredients from the pancakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggs
- 250 g flour
- 450 ml milk
- a pinch of salt
- 0.5 tsp Baking powder
- butter for frying
- 3 onions
- 10 dried dates
- 1 tbsp shelled hazelnuts
- 2 tbsp butter
- 1 tbsp liquid honey
- 2 Spring Onions
Instructions
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1.
For the pancakes whisk the eggs with the flour, milk, a pinch of salt and the baking powder into a smooth batter. Heat a little butter in a pan and ladle in a cupful of batter. Tilt and swirl the pan to spread the batter evenly and cook the pancake golden brown on both sides. Remove and keep warm in an oven at 80°C with top and bottom heat. Repeat with the remaining batter and bake seven more pancakes.
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2.
Peel the onions and slice them into thin strips. Pit the dates and cut them into strips as well. Roughly chop the hazelnuts and lightly toast them in a hot pan. Add the butter, let it melt, then add the onions and sauté until golden yellow. Then add the dates, drizzle with honey, and allow everything to caramelize slightly.
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3.
Rinse the spring onions, trim them and slice into fine rings.
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4.
Cover half of each pancake with the onion‑date mixture, fold in half, and arrange on a plate. Sprinkle with spring onion rings before serving.
