First, caramelize the onions: Melt Butter in a skillet over medium-low heat. Add sliced Yellow Onion and cook, stirring occasionally, for 30-40 minutes, or until deeply golden brown and caramelized. Stir in Brown Sugar and Balsamic Vinegar during the last 5 minutes of cooking.
In a large bowl, whisk together the Pancake Batter ingredients until just combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Immediately sprinkle 1/4 cup of grated Gruyère Cheese and 2 tablespoons of Caramelized Onion onto half of each pancake.
Fold the other half of the pancake over the cheese and onion filling.
Cook for 3-4 minutes per side, or until golden brown and the cheese is melted.
Serve immediately, drizzled with Balsamic Glaze.
Ingredients
4
1 cup120 gCake Flour
1 tbsp15 mLGranulated Sugar
1 tsp5 mLBaking Powder
1/4 tsp1.25 mLSalt
3/4 cup180 mLWhole Milk
11Large Egg-lightly beaten
2 tbsp30 mLMelted Clarified Butter
1 cup113 gGruyère Cheese-grated
11Large Yellow Onion-thinly sliced
1 tbsp15 mLButter
1 tsp5 mLBrown Sugar
1 tbsp15 mLBalsamic Vinegar
3 tbsp45 mLClarified Butter
1/4 cup60 mLBalsamic Glaze
Equipment
Large Bowl
Whisk
Skillet
Griddle or Frying Pan
Spatula
Instructions
First, caramelize the onions: Melt Butter in a skillet over medium-low heat. Add sliced Yellow Onion and cook, stirring occasionally, for 30-40 minutes, or until deeply golden brown and caramelized. Stir in Brown Sugar and Balsamic Vinegar during the last 5 minutes of cooking.
In a large bowl, whisk together the Pancake Batter ingredients until just combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Immediately sprinkle 1/4 cup of grated Gruyère Cheese and 2 tablespoons of Caramelized Onion onto half of each pancake.
Fold the other half of the pancake over the cheese and onion filling.
Cook for 3-4 minutes per side, or until golden brown and the cheese is melted.
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