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Goat’s Cheese and Caramelised Onion Pancake

2 MIN READ • 6th July 2022
Vicky Warrell by Vicky Warrell

These pancakes are egg and gluten free and make beautiful, light savoury crepes. A little chef's trick you learn in this recipe is to rest your pancake batter for a few minutes before cooking as this helps create a more even texture for lighter, fluffier pancakes!

This pancake recipe was kindly provided by HelloFresh, the meal-kit delivery service.

    • 1 red onion, sliced

    • 1 punnet plum tomatoes, halved

    • 350ml water

    • 1 punnet chestnut mushrooms, sliced

    • 1 tbsp balsamic vinegar

    • 100g gram (chickpea) flour

    • 1 roll goat’s cheese

    • 1 bag rocket

  1. Preheat your oven to 200 degrees. Cut the red onion in half through the root, peel and slice into thin half-moon shapes. Slice each chestnut mushroom into four slices. Cut the plum tomatoes in half. Pop your mushrooms and plum tomatoes on a large lined baking tray. Drizzle over some oil, a pinch of salt and a good grind of black pepper. Give the tray a shake and leave to the side for a few minutes.2. To make the batter, put the gram flour in a large bowl with a good pinch of salt and a grind of black pepper. Whisk in the water (amount specified in the ingredient list) with a whisk or a fork, until you are left with a smooth batter (no lumps!). Pour your batter into a measuring jug. Leave to the side to stand for a few minutes (this is essential for pancake making).

    3. Drizzle olive oil into a saucepan on medium heat and add your onion. Cook for seven minutes. Meanwhile, pop your mushrooms and tomatoes on the top shelf of your oven for 15 minutes.

    4. When your onion has cooked, add the balsamic vinegar, pop a lid on, turn the heat down to low and leave to cook for eight to 10 minutes until nicely caramelised, then remove the pan from the heat and leave to the side. Meanwhile, cut the goat’s cheese into roughly centimetre-sized chunks and leave to the side.

    5. Pancake time!

    For the perfect pancake, you need a hot pan. Drizzle some oil into a medium-sized frying pan (about 20cm wide), and put on high heat. Use kitchen paper to rub the excess oil away (careful not to burn yourself).

    6. Once the pan is hot, pour in 75ml of batter (you will be making two pancakes per person, but we’ve given you a bit of extra batter to practice with!). Quickly tilt your pan to roll your batter around until it covers the base of the frying pan. Leave to cook for two to three minutes until you can see bubbles appearing and your pancake comes away easily from the pan. Carefully flip and cook the other side for one to two minutes. Both sides should be golden – don’t worry if your first pancake isn’t the prettiest, it’s not a beauty pageant! Tip: If you only have a small frying pan, just use 50ml of batter per pancake and make more pancakes!

    7. Once your veggies are roasted, remove them from your oven, drain off any excess water and add to a bowl with your goat’s cheese. Stir together to melt your cheese.

    8. Plating up time! Take everything to the table – this is a fun one to serve yourselves! We recommend adding a spoonful of your cheesy veggies to a pancake, followed by a little caramelised red onion and a handful of rocket, then devouring your open pancakes.

Meet the writer
Vicky Warrell
H&W deputy editor

As H&W's deputy editor, I'm lucky enough to cover everything from celebrities to skincare. At the weekend, I'm happiest when adding to my ever-expanding houseplant collection, swimming laps at my local lido, spending time with my family and friends or getting creative with crochet and cross stitch.

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