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1. Finely dice the yellow onion. Thinly slice the scallions, keeping the white and green parts separate. Dice the Roma tomatoes into small cubes, then pat them dry thoroughly with paper towels to remove excess moisture — this is key to keeping the batter from becoming soggy.
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2. Melt the butter in a small pan over medium heat. Add the diced yellow onion and the white parts of the scallions with a pinch of salt, and cook, stirring often, for 5–6 minutes until softened and lightly golden. Remove from heat and let cool slightly.
0.1 tsp Salt,
2 tbsp Unsalted butter,
0.5 piece Yellow onion,
2 piece Scallions
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3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, smoked paprika, and garlic powder until combined.
1.5 cup All-purpose flour,
1.5 tsp Baking powder,
0.2 tsp Baking soda,
0.7 tsp Salt,
0.5 tsp Black pepper,
0.5 tsp Smoked paprika,
0.5 tsp Garlic powder
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4. In a separate bowl or jug, whisk together the buttermilk and eggs until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are fine. Do not overmix.
1 cup Buttermilk,
2 piece Egg
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5. Fold in the cooked onion and scallion whites, the grated cheddar, diced tomatoes, and the green parts of the scallions. The batter should be pourable but slightly thicker than crêpe batter — if it feels too thick, add a splash more buttermilk.
1 cup Sharp cheddar cheese (freshly grated),
2 piece Scallions,
2 piece Roma tomato
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6. Heat a large non-stick skillet or cast iron pan over medium-high heat. Add a small drizzle of neutral oil and swirl to coat. When the oil shimmers and is nearly smoking, ladle in enough batter to form a thin pancake (about 12–14 cm / 5 inches wide). Press down lightly with the back of the ladle to spread thin for crispy edges.
2 tbsp Neutral oil (such as vegetable or canola oil)
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7. Cook for 2.5–3 minutes until the edges look set and golden-brown underneath. Flip and cook for a further 1.5–2 minutes until cooked through and crisped on both sides. Transfer to a wire rack or warm oven (90°C/200°F) while you repeat with remaining batter, adding more oil between batches as needed.
2 tbsp Neutral oil (such as vegetable or canola oil)
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8. Serve the pancakes immediately topped with a dollop of sour cream and an extra scatter of scallion greens.
0.5 cup Sour cream (to serve)
By mansi
