EVERYONE HAS THEIR OWN WAY OF MAKING PANCAKE BATTER BUT THIS IS WHAT I WOULD USE
100G PLAIN FLOUR, 2 EGGS, 300ML MILK, GLUG OF FINO OLIVE OIL, 1/2 TSP SALT
PUT EVERYTHING IN A BOWL AND WHISK UNTIL SMOOTH - PLACE A FRYING PAN OVER A WARM HEAT AND ADD A DRIZZLE OF OIL - SWIRL AROUND TO COAT THE PAN BEFORE ADDING ENOUGH BATTER FOR YOUR PANCAKE - COOK FOR ABOUT 1 MIN ON EACH SIDE AND EAT IMMEDIATELY WITH YOUR CHOICE OF FILLING
THIS BALSAMIC ONION AND CHEDDAR CHEESE FILLING TAKES LESS THAN 10 MINS AND IS DELICIOUS
2 LARGE WHITE ONIONS FINELY SLICED, FINO OLIVE OIL, FINO DARK BALSAMIC, SALT AND PEPPER, GRATED CHEDDAR, CHOPPED PARSLEY TO GARNISH
FINELY SLICE THE ONION AND ADD TO A FRYING PAN ALONG WITH A DRIZZLE OF OLIVE OIL - STIR AND SAUTE OVER A GENTLE HEAT - AFTER ABOUT 5 MINS ADD A GOOD GLUG OF DARK BALSAMIC AND CONTINUE TO SIMMER FOR ANOTHER COUPLE OF MINS, STIRRING SO THE BALSAMIC COMPLETELY COATS THE ONION - SEASON WITH ROCK SALT AND GROUND BLACK PEPPER
TO SERVE SPOON THE ONION MIXTURE ON TO ONE HALF OF A WARMED PANCAKE, AND THEN TOP THE ONION WITH GRATED CHEDDAR - FOLD IN HALF, SPRINKLE WITH PARSLEY AND ENJOY WITH A SIDE SALAD
THESE WOULD BE EQUALLY DELICIOUS WITH ANY OTHER TYPE OF CHEESE - IT IS JUST A GREAT COMBINATION WITH THE BALSAMIC ONIONS