Pancakes
Garlic chive pancake
Coat garlic chives and onion with a light batter, then pan-fry until thin and golden.
- Prep
- 10 min
- Cook
- 12 min
Scale the recipe
Ingredients
- garlic chives Washed and drained weight
- 180 g
- all-purpose flour
- 120 g
- cold water
- 1 C
- onion
- 50 g
- cooking oil
- 2 T
Seasonings
- fine salt
- 1/6 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the garlic chives and onion
Cut the garlic chives 180 g into 4 cm lengths and thinly slice the onion 50 g.
-
Mix the batter
Stir the cold water 1 C and salt 1/6 T into the flour 120 g until just mixed.
-
Coat the vegetables with batter
Gently toss the garlic chives and onion in the batter to coat them lightly.
-
Heat and oil the pan
Heat a skillet over medium heat and divide the cooking oil 2 T among the batches.
-
Spread and cook the first side
Spread the batter in a thin layer in the pan and cook for 2–3 minutes.
-
Flip and cook the center through
When the edges set and the underside is golden, flip and cook for 2–3 minutes more, until there is no wet batter in the center.
