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1. Finely dice the yellow onion. Heat olive oil in a small skillet over medium heat, add the onion with a pinch of salt, and sauté for 6–8 minutes until soft 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 on a paper towel and pat dry to remove excess moisture — this prevents the batter from becoming soggy. Finely grate the sharp cheddar and thinly slice the chives.
2 piece Roma tomato,
1 cup Sharp cheddar cheese,
3 tbsp Fresh chives
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3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper. In a separate bowl, whisk the buttermilk and eggs together. Melt 2 tablespoons of the unsalted butter and whisk it into the wet mixture.
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,
1.2 cup Buttermilk,
2 piece Egg,
2.0 tbsp Unsalted butter
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4. Pour the wet ingredients into the dry and stir gently until just combined — a few lumps are fine, do not overmix. Fold in the sautéed onion, diced tomato, grated cheddar, and most of the chives (reserve a little for garnish). Let the batter rest for 5 minutes.
1 piece Yellow onion,
2 piece Roma tomato,
1 cup Sharp cheddar cheese,
2.0 tbsp Fresh chives
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5. Heat a large non-stick skillet or griddle over medium heat. Add a small amount of neutral oil or butter and swirl to coat. When the fat shimmers, pour approximately 1/4 cup of batter per pancake onto the griddle. Cook for 3–4 minutes until bubbles form on the surface and the edges look set.
2 tbsp Neutral oil or butter (for griddle)
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6. Flip each pancake and cook for a further 2–3 minutes until golden brown and cooked through. Place finished pancakes on a baking rack in a warm oven (95°C / 200°F) while you cook the remaining batches, using the remaining butter between batches as needed.
1.0 tbsp Unsalted butter
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7. Stack pancakes on plates and finish with a scatter of the reserved fresh chives and a crack of extra black pepper. Serve immediately.
0.5 tsp Black pepper,
1.0 tbsp Fresh chives
By mansi
