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1. Finely dice the yellow onion. Heat olive oil in a skillet over medium heat and sauté the onion with a pinch of salt for 6–8 minutes, stirring occasionally, until softened and lightly golden. Remove from heat and let cool slightly.
0.8 tsp Salt,
1 piece Yellow onion,
1 tbsp Olive oil
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2. Dice the Roma tomatoes into small pieces. Place them on a paper towel and gently press to remove excess moisture — this prevents the batter from becoming too wet.
2 piece Roma tomatoes
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3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder until well combined.
1.5 cup All-purpose flour,
1.5 tsp Baking powder,
0.5 tsp Baking soda,
0.8 tsp Salt,
0.5 tsp Black pepper,
0.5 tsp Garlic powder
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4. In a separate bowl, whisk together the yogurt, eggs, milk, and melted butter until smooth and combined.
1 cup Plain whole-milk yogurt,
2 piece Large eggs,
0.2 cup Whole milk,
2 tbsp Unsalted butter
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5. Pour the wet ingredients into the dry and fold together gently with a spatula until just combined — a few lumps are fine, do not overmix. Fold in the sautéed onion, diced tomatoes, and grated cheddar. Let the batter rest for 5 minutes while you heat the pan.
1 piece Yellow onion,
2 piece Roma tomatoes,
1 cup Sharp cheddar cheese, freshly grated
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6. Heat a large non-stick skillet or griddle over medium heat and add a little cooking oil or butter. Once shimmering, ladle about ¼ cup of batter per pancake onto the pan. Cook for 3–4 minutes until bubbles form on the surface and edges look set. Flip and cook for another 2–3 minutes until golden brown and cooked through. Repeat with remaining batter, greasing the pan between batches.
2 tbsp Neutral cooking oil or butter, for the pan
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7. Serve the pancakes warm, topped with snipped fresh chives.
2 tbsp Fresh chives (garnish)
By mansi
