Category: Marilou Suszko's Recipes

chive pancakes with red onion and wine confit

Herb Pancakes
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 large egg, beaten
¼ cup milk, plus extra to thin
1 ½ tablespoons finely chopped chives (fresh or frozen)
1 ½ tablespoons canola oil

Sift flour, baking powder, and salt together. Make a well in the center. Add egg and milk and gradually stir in the flour and mix to a smooth batter. Stir in the herbs.

Brush a frying pan or griddle with oil. Preheat over medium heat. Working in batches, drop heaping teaspoonfuls of mixture onto the hot surface. Cook until bubbles appear and underside is golden, about 3 minutes. Turn and brown on other side for 2 minutes. Brush pan with oil between batches. Cool pancakes and serve at room temperature.

Note: Can be made up to 2 days in advance and stored in an airtight container in refrigerator. Crisp in a preheated 400 degree oven for 3 minutes.

Red Onion and Wine Confit
3 tablespoons sugar
1 ½ tablespoons water
2 tablespoons Ohio red wine, preferably Cabernet Franc
1 large red onion, finely diced
Salt and black pepper, to taste

¾ cup prepared Crème Fraiche
1 ½ tablespoons chopped fresh chives, as garnish

Put the sugar and water in a small saucepan and stir to dissolve. Bring to a boil over medium-low heat and cook to a dark caramel, without stirring. Remove from heat and add wine and onions. Return to the heat and stir until onion softens, about 5 minutes. Season with salt and pepper to taste and cool to room temperature.

Note: Can be made up to a day in advance. Cover and store in the refrigerator. Let mixture return to room temperature before using.

To make crème fraiche: Heat 1 cup heavy cream to 80-85 degrees. Be careful not to overheat. Transfer to clean container and add 1 cup buttermilk, cover with plastic wrap and let sit in a warm spot at room temperature until slightly thickened, about 24 hours. Chill before using. It will be the consistency of loose yogurt. Store in the refrigerator for up to 10 days.

To assemble, top each pancake with 1 teaspoon of crème fraiche and another of the red onion confit. Garnish with chives and serve at room temperature. Makes 30 appetizer servings

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