Onion and Bacon Pancakes
|Onions||1 1⁄4 Pound|
|Sunflower oil||6 Tablespoon|
|Smoked canadian bacon slice||2 (Thick Slice)|
|Heavy cream||1 Cup (16 tbs)|
1 Trim and peel the onions.
2 Slice finely.
3 Cut the rind off the bacon and cut across the slices into 1/4 in wide strips.
4 In a non-stick skillet, heat the butter and 1/4 cup of the oil.
5 Cook the onions very gently for 20-25 minutes, stirring frequently.
6 Sprinkle with the sugar halfway through this time, to brown them.
7 In a non-stick skillet, put the bacon strips and fry stirring continuously, over high heat until crisp and golden brown.
8 Drain off all the fat and blot the crisp bacon on paper towels.
9 Combine with the onions.
10 Season sparingly with salt and generously with freshly ground pepper and set aside.
11 Heat the onion mixture over low heat and correct the seasoning.
12 Heat a very wide skillet and put the pancake on it.
13 Spread a quarter of the onion mixture over it, and heat for about 30 seconds.
14 Fold all four "sides" of the pancake over the filling to meet in the middle, forming a square envelope.
15 Repeat with the other pancakes and the rest of the filling.
16 Transfer to individual serving plates and serve at once.