Thu 15 Jun 2017
Read other related stories: Charcoal Grill , Onion , Vegetables
A SAVORY TAKE ON THE SMOKY SPRING ONION PANCAKE
Spring onion is now in season and ready for all your great recipes calling for green onion or chives. Today, we’re going to bring an extra flavor level to this favorite seasonal onion by smoking it first and then incorporating it into a savory “pancake” recipe.
The Stronger Onion Cousin
Spring onion has a very distinct, stronger flavor than traditional yellow and Vidalia onions and with the added boldness of smoke vapor, you want to be sure to use these in dishes that balance the bold flavorings. First up, grab a nice vibrant green bunch of fresh spring onion as we prepare to smoke these over charcoal and smoker wood.
To The Kettle Grill We Go
Although you can use an LP/Gas Grill or even an electric grill for this, I pull
ed out my charcoal kettle grill. This one is a Stok™ which will allow me to use the vegetable basket insert for the onions. I light a chimney starter full of charcoal and when hot, pour into the center of my grill. I may be using the grill for additional food items, so I’m putting 2 Wild Cherry Double Filet Wood Chunks for smoking from SmokinLicious® on the hot coals to add a nice light smoking wood flavor. Once my temperature is steady, I close the intake damper to 1/3 open position, as I won’t need a lot of heat to cook my spring onions. My upper vent or flue is always left open ½ way so there’s no chance of over smoking.
Bringing In The Wood Char Flavor
With the coals hot, the smoking wood smoldering, and the outtake vent set at ½ open, we are ready to add our bunch of spring onions. With a simple wash and pat dry, I don’t trim these until after they are cooked and I’m ready for a recipe. To keep the heat evenly spread on the onions, I use a vegetable pan. A nice feature of the Stok™ grill is the fact that the pan inserts directly into the existing grill grate. Their special grill insert system keeps foods directly over an even heat if using a direct method of cooking. Nothing could be simpler!
Just A Little To Great Flavor
With a temperature around 300° F, these spring onions won’t take long to cook, just about 8 minutes. I only turn them one time and as soon as tender, transfer to a plate for use in a recipe. For me, that will be a savory spring onion pancake. Remember, these spring onions are perfect for a variety of recipes: cut up on a salad, included in a soup recipe, even as an ingredient in a pesto. Up next, I’ll give you a recipe start with my Smoked Savory Spring Onion Pancake.
We are now ready to start our Savory Smoked Spring Onion Pancake recipe! Gather the following ingredients:
- 2 eggs, slightly beaten
- 8 oz. flour – I’m using almond flour for a buttery note
- 3-4 slices of precooked bacon chopped
- 1 bunch of smoked spring onions finely sliced
- 6 ounces of vegetable stock or broth
- 1 tablespoon red pepper flakes
- 1 tablespoon mint, chopped
- ½ teaspoon salt
- Fresh pepper
- Oil for pan frying, about 1-2 tablespoons depending on the oil selected
A Simple Mixing Will Do
In a medium bowl, add the flour, salt and pepper. Make a small well in the middle and add the 2 eggs, slightly beaten, and combine with the dry ingredients. Add the vegetable stock mixing well. Finally, add the chopped bacon, red pepper flakes, chopped mint, and sliced smoked spring onion, mixing until just combined. There you have your savory pancake batter for 4 good size pancakes.
Time To Make the Pancakes!
Time to take these awesome blended ingredients and make some pancakes! Using a high heat oil, place a tablespoon of oil into a skillet. You can decide how large a pancake you want to make with that pan. Want a thinner pancake? Use a crêpe pan. I’ll be making four pancakes so I’m in an 8” pan. Pour ¼ of the batter into a medium high heat pan that has been coated with the oil. Allow the batter to bind and brown. You’ll see tiny bubbles form just as you do with regular pancakes.
Marrying the Flavors in a Crispy Browned Finish
Once the pancake browns on one side, it’s time to carefully flip it to brown the other side. All those flavors blend and balance each other out so you don’t just taste the heat from the red pepper flakes or the smoke from the spring onion. It’s just a wonderful marriage of complimenting ingredients coming to life in your mouth. Now, here you can decide if you want to keep the pancake in the traditional round shape, cut into wedges, and serve. Or, you can roll it and cut it into slices like you would with a jellyroll. Either way, you’re in for a great treat. I like to top my savory pancake with sour cream with a tap more of red pepper flake or even a hot and spicy sauce. The options are endless. If using a smaller skillet, you’ll make about 4 pancakes. Visit the market today while spring onion are in season and get smoking and cooking your own version of the Savory Smoked Spring Onion Pancake!
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