52 weeks of cooking – Onions
Pancakes do not always have to be sweet and covered in a river of maple syrup, pancakes can be savory.
The first time I made savory pancakes it was the topping that was savory, not the pancakes, it mostly came down to a lack of options for a sweet topping. I made a thin brown gravy packed with carrots and peas, plus you can never go wrong with adding an egg on top. Another version of slightly savory pancakes are Johnny cakes or hoe cakes, cornmeal pancakes. I like them fried in bacon grease, served with bacon, unsweetened apple sauce and some maple syrup.
These pancakes are filled with lots of green onions and just enough cheese to give salty cheese flavor without being overly gooey cheesy. I served mine with extra green onions and a poached egg, I bet some plain yoghurt or maybe a favorite salad dressing would also be a good choice.
Savory Green Onion Pancakes
Ingredients
- 1 1/2 c all-purpose flour
- 2 tbsp. cornmeal
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne
- 1 3/4 c buttermilk
- 2 eggs
- 3 tbsp. butter, melted
- 1 c green onions (about 8), chopped
- 3/4 c grated white cheddar cheese
Directions
- Mix all of the dry ingredients together. Add the wet, when about half combined add the green onions and cheese.
- In a large pan on medium high heat greased with butter or oil, dollop the pancake batter. Wait till edges start to brown and bubbles form on the surface. Flip and cook about 2 minutes or until golden brown.
- Serve with more green onions and a poached egg if desired.
