Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup milk
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 1 tablespoon brown sugar
- 1/4 cup crumbled goat cheese
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, milk, eggs, salt, and pepper until smooth.
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onion and cook, stirring occasionally, for 10-12 minutes or until the onions are caramelized and golden brown. Add the brown sugar and stir until dissolved.
3. Remove the onions from the skillet and set aside.
4. In the same skillet, melt the remaining tablespoon of butter over medium heat. Pour in the pancake batter and cook for 3-4 minutes or until the edges start to set and the bottom is golden brown.
5. Sprinkle the caramelized onions and crumbled goat cheese over the top of the pancake.
6. Use a spatula to carefully fold the pancake in half and cook for an additional 2-3 minutes or until the cheese is melted and the pancake is cooked through.
7. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 33g
Protein: 11g
Sodium: 390mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Feta cheese can be used instead of goat cheese.
Variations:
- Add cooked bacon or sausage to the pancake for extra flavor.
- Top with a fried egg for a breakfast twist.
- Use different types of cheese, such as cheddar or brie.
Tips and tricks:
- Be patient when caramelizing the onions, as it can take some time to get them golden brown.
- Use a non-stick skillet to prevent the pancake from sticking.
- Serve with a side salad for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or in a skillet over low heat until warmed through.
Presentation ideas:
Serve on a large platter and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus
Troubleshooting advice:
- If the pancake is sticking to the skillet, use a non-stick skillet or add more butter to the pan.
- If the pancake is not cooking through, reduce the heat and cook for a longer time.
Food safety advice:
- Make sure to cook the pancake until it is cooked through to prevent foodborne illness.
Food history:
Pannenkoek is a Dutch pancake that is typically served for breakfast or lunch. It is similar to a crepe but thicker and fluffier.
Flavor profiles:
Savory, sweet, tangy
Serving suggestions:
Serve hot with a side salad or roasted vegetables for a complete meal.
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