Vidalia Onion Pancakes

Bewitched & BEDazzled B&B @ Rehoboth

67 Lake Avenue , Rehoboth Beach, DE 19972 USA



Ingredients

  • 1/2 Vidalia onion, chopped
  • 1 cup 1 cup beer, at room temperature
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups biscuit mix
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 cup Warm Beer
  • 1/3 cup chopped walnuts
  • 2 tablespoons unsalted butter
  • 2 cups maple syrup
  • 1/3 teaspoon ground cinnamon

Instructions

  1. Pancakes: 4 tablespoons unsalted butter, plus more for cooking pancakes 1/2 Vidalia onion, chopped 1 cup beer, at room temperature 3 eggs 1 teaspoon vanilla extract 2 cups biscuit mix (recommended: Bisquick) 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg
  2. Syrup: 1/4 cup beer 1/4 cup chopped walnuts 2 tablespoons unsalted butter 2 cups maple syrup 1/4 teaspoon ground cinnamon .
  3. To make the pancakes: Heat the butter in a medium skillet over medium-high heat. Add the onions and cook until softened, about 4 minutes. Set asideIn a mixing bowl,
  4. whisk the beer, eggs, and vanilla. Stir in the onions and butter. Add the biscuit mix, cinnamon, and nutmeg and stir gently just to combine. Let stand for 3 to 5 minutes.
  5. Meanwhile, to make the syrup: Combine all ingredients in a small sauce pan and warm up --Served hot!
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Vidalia Onion Pancakes