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Begin by slicing the 2 onions as thinly as possible. A mandoline can be very helpful for achieving uniform, thin slices.

Rinse the thinly sliced onions thoroughly in cold water. This helps to remove some of their strong pungent flavor. Drain them very well, pressing out any excess water.

Transfer the rinsed and drained onions to a medium-sized bowl. Add the 1 teaspoon of salt and mix it in thoroughly. The salt will not only season the onions but also help to soften them and draw out moisture.

Cover the bowl and let the salted onions sit for 10 minutes. During this time, you will observe how much liquid the salt draws out from the onions.

After 10 minutes, add the 2 tablespoons of all-purpose flour to the onions. Mix the flour into the onions until it forms a loose batter. The flour, combined with the onion juice, will act as a binder. If the mixture seems too loose, you can add a bit more flour, 1/2 teaspoon at a time, until the onions bind together. Be mindful that using too much flour can result in a denser, stodgier pancake.

Heat a large skillet or non-stick pan over medium heat. Add a small amount of cooking oil, just enough to lightly coat the bottom of the pan.

Once the pan is hot, drop spoonfuls of the onion mixture into the pan, flattening them slightly to form pancakes. Do not overcrowd the pan.

Cook the onion pancakes for approximately 5 minutes per side, or until they are golden brown and cooked through. Cooking on medium heat is crucial; higher heat can burn the sugars in the onions before the center of the pancake is fully cooked.

Once pan-fried, the pancakes will have caramelized onions on the outside and soft, gooey onions on the inside. Remove from the pan and serve immediately.

Serve the onion pancakes as is, or with your favorite dipping sauce.


Begin by slicing the 2 onions as thinly as possible. A mandoline can be very helpful for achieving uniform, thin slices.

Rinse the thinly sliced onions thoroughly in cold water. This helps to remove some of their strong pungent flavor. Drain them very well, pressing out any excess water.

Transfer the rinsed and drained onions to a medium-sized bowl. Add the 1 teaspoon of salt and mix it in thoroughly. The salt will not only season the onions but also help to soften them and draw out moisture.

Cover the bowl and let the salted onions sit for 10 minutes. During this time, you will observe how much liquid the salt draws out from the onions.

After 10 minutes, add the 2 tablespoons of all-purpose flour to the onions. Mix the flour into the onions until it forms a loose batter. The flour, combined with the onion juice, will act as a binder. If the mixture seems too loose, you can add a bit more flour, 1/2 teaspoon at a time, until the onions bind together. Be mindful that using too much flour can result in a denser, stodgier pancake.

Heat a large skillet or non-stick pan over medium heat. Add a small amount of cooking oil, just enough to lightly coat the bottom of the pan.

Once the pan is hot, drop spoonfuls of the onion mixture into the pan, flattening them slightly to form pancakes. Do not overcrowd the pan.

Cook the onion pancakes for approximately 5 minutes per side, or until they are golden brown and cooked through. Cooking on medium heat is crucial; higher heat can burn the sugars in the onions before the center of the pancake is fully cooked.

Once pan-fried, the pancakes will have caramelized onions on the outside and soft, gooey onions on the inside. Remove from the pan and serve immediately.

Serve the onion pancakes as is, or with your favorite dipping sauce.
