Recipe by Maeven6
I came up with this looking for an inexpensive lunch dish and or a quick bread accompaniment for stews and stir fries. My kids love them anytime of day or night, hot or cold, with mustard, ketchup, or sweet chili sauce or just in the hand and out the door.
Top Review by Mirj
It's Passover. There's nothing to eat but eggs, potatoes, matzah, more eggs, more potatoes, and occasionally, to relieve the tedium, eggs and potatoes. I was actually excited about finding this recipe and planned to make it on one of the intermediary days of Passover. I made these as part of supper last night, and it seems that for our family, at least, this did not make enough. I'm going to have to make it again, and double the recipe, maybe triple it. Instead of flour I used matzah meal. I didn't have any tarragon in the house so I used some fresh basil from my windowbox. From now on I'm going to have to make up a batch of my Recipe #24750, make a batch of these pancakes from the whole thing and keep them in the freezer for easy noshing access. Thanks for a winner, for both Pesach and all year round.
- 1 large onion
- 1 teaspoon garlic, minced
- 2 tablespoons oil
- 1 teaspoon tarragon, favorite herb (optional)
- 2 eggs
- 1 cup milk
- 2 tablespoons oil
- 1 cup whole wheat flour
- 1⁄2 cup unbleached flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- Dice the onion coarsely or slice.
- Add oil to a skillet or wok and caramelize the onions and garlic together. This may take up to 30 min and can be done the night before, in mass, or early. You want them a caramel looking brown color.
- Add your tarragon or herbs in the last 5 minutes of this process.
- Let the onions cool and prepare the batter.
- In a medium size bowl beat your eggs, milk and 2 Tablespoons of oil together. Set aside.
- In a small bowl mix dry batter ingredients, flours, baking powder, salt, sugar, and pepper. Stir well. Add the dry ingredients to the egg and milk mixture stirring until fairly smooth. Some lumps are fine.
- Now stir in the cooled caramelized onions and herbs.
- Fry as you would any other pancake on a hot sprayed or oiled griddle at around 400°F.
- Serve with stew, as lunch, snack, or breakfast.