Barley pancakes with sour onions

Nutrition Facts

Amount Per Serving

Calories 568 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 211mg70%

Sodium 539mg23%

Potassium 558mg16%

Carbohydrates 41g14%

Fiber 3g13%

Sugar 13g14%

Protein 78g156%

Vitamin A 551IU11%

Vitamin C 4mg5%

Calcium 415mg42%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Perfrect for a savoury breakfast

Prep Time35

Cook Time15

Total Time50

Course: Breakfast, Canapes

Cuisine: Swedish

Servings: people

Calories: 568kcal

Author: Magnus Nilsson

Make the pancake batter. Beat the eggs and half of the milk together in a bowl, using a stiff whisk. Add both flours and the salt and stir briskly to get rid of any lumps. Add the remaining milk and stir until fully incorporated. Cover and leave at room temperature for 30 minutes.
Make the filling. Pour the whey into a wide pan and start reducing it over a medium heat, and when you are left with about a tenth of the original volume add the butter and onions. Stir around to fully glaze the onions before flattening them out into an even layer and covering them with a cartouche (parchment lid). Continue to cook the onions over a low heat for another 10 minutes or so. The onions should soften but they should not fall apart, and the pan should be almost completely dry. It is important, though, that there is no coloration. Just before serving, add the first spoonful of cream and stir. If the texture is pleasant and creamy it is ready, if it is still a bit dry, add the other spoonful too.
To finish, heat a small pancake pan to a fairly high heat, butter each indentation very lightly and spoon batter into them. Swirl the pan around to coat the inside of the indentations evenly and thinly. Cook until just set before spooning some of the onion onto each pancake. Place some strands of sprouting barley on each mound of onions before rolling the pancakes up and serving them immediately.