Chive pancakes with crème fraiche and red onion confit

Plain flour 60g 120g

Baking powder ¼ tsp ½ tsp
Salt ¼ tsp ½ tsp
Egg beaten 1 2
Milk 3tbsp 6tbsp
Finely chopped fresh herbs 1tbsp 2tbsp
Sunflower oil 1tbsp 2tbsp
Caster sugar 2tbsp 4tbsp
Water 1tbsp 2tbsp
Red wine vinegar 1tbsp 2tbsp
Red onion sliced 1 2
Salt and black pepper To taste To taste
Crème fraiche 125ml 250ml
Finely chopped chives 1tbsp 2tbsp
Method
To make the pancakes
1. Sift the flour, baking powder and salt together.
2. Make a well in the centre and add the egg and milk.
3. Gradually draw in the flour and mix to a smooth batter.
4. Stir in the herbs and season.
5. Brush a frying pan or griddle with oil.
6. Preheat over a medium heat and when hot drop heaped teaspoonfuls of mixture onto the
surface.
7. Cook until bubbles appear and the underside looks golden.
8. Turn and brown the other side, when golden take out and place on kitchen paper to soak up
any grease. (brush the pan with oil between batches.)
To make the confit
9. Put sugar and water into a small pan and stir to dissolve. Bring to boil over medium low heat
and cook to a dark caramel.
10. Remove from the heat and add the vinegar and onions.
11. Return to a medium heat and stir-fry until the onions soften, about 5 minutes.
12. Add salt and pepper to taste.
To finish and serve
13. Top each pancake with 1 teaspoonful of crème fraiche and the 1 teaspoonful of onions.
14. Garnish with chives.