Lunch Time: Caramelized Onion Pancake with Salad, Tomato Chutney and White Bean Salad

Sometimes lunch should be easy. Sometimes lunch should be quick. But easy and quick does not mean lunch should not be special. For me, lunch is either an affair or something simple just to tide me over from breakfast to dinner. No matter where it falls on that scale, I always hope that when I make lunch it is delicious.

Here is one of my favorite ideas that incorporate leftovers. Inspired by a recipe for scallion pancakes I decided to make a caramelized onion version instead topped with a quick homemade tomato jam and leftover salads from dinner the night before.  The version I made here is a vegetarian one, but I would not shy away from customizing your pancake with ingredients like leftover meat, grilled vegetables or even guacamole.

Now that I am thinking about it, I might do just that! Enjoy.

Caramelized Onion Pancake with Salad, Tomato Chutney and White Bean Salad

[Inspiration from]

Caramelized Onion Pancakes

  • 2 cups all-purpose flour, plus extra for dusting
  • ¾ cup boiling water
  • Soy sauce
  • Curry Powder
  • 1 medium onion, chopped in half and then sliced
  • Olive oil, for cooking

Tomato Jam

  • 2 plum tomatoes, chopped
  • 2 tablespoons white sugar
  • Half a lemon, juiced
  • 1 teaspoon powdered ginger
  • sprinkle red chili flakes

Optional Toppings

  • Field greens with olive oil and vinegar
  • Leftover white bean and corn salad
  • Grated Gruyere cheese

1. With the flour in a food processor running, slowly drizzle in the boiling water. Process until the dough comes together. If the dough does not come clean from the blade add some more water a tablespoon at a time. Transfer to a floured surface needing a few times so that the dough forms into a smooth ball. Place in a bowl with a wet paper towel over the dough and let rest for twenty minutes.

2. Meanwhile start to soften the onion by allowing the slices to cook in a small pan on medium heat. Sauté until the onions are golden brown not burnt.

3. Start the tomato jam by combining the chopped tomatoes, white sugar, lemon juice, ginger and chili flakes in a medium pot. Allow this to simmer on medium-low heat so that the tomatoes break down and darken in color.

4. To make the pancakes divide the dough into four pieces. Work on each piece of dough one at a time. Start by flattening the dough using a rolling pin. Brush some soy sauce onto the surface of the dough. Roll the dough into a log and then roll the log to form a jellyroll shape. Using a rolling pin, roll the jellyroll into a flat circle. Sprinkle some curry powder onto the surface and put ¼ of the onion mixture on top. Using the same technique as before roll the dough into a log and then the jellyroll shape. Using the rolling pin flatten the shape once again into a pancake shape. Repeat for the rest of the dough.

5. Heat up a sauté pan with a generous amount of olive oil at medium heat. Place each of the pancakes into the oil one at a time being careful not to splash the hot oil. Cook the pancakes for two minutes on each side, adjusting the temperature and cooking time if they appear to cook quickly.

6. Transfer the cooked pancakes onto a paper towel lined plate.

7. This is where the creativity comes in. Spread some of the tomato jam onto the onion pancake. Top with whatever salads you have on hand. Leftovers work really great. For mine I used some field greens with oil and vinegar and leftover white bean and corn salad. I topped the salads with some Gruyere cheese to add even more flavor. Eat like a taco or with a fork and knife depending on how fancy you are feeling. Enjoy.


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