We picked up a bag of Vidalia onions on our way back from a Spring break trip to Florida. Well, I the guy at the roadside stand near the Florida/Georgia border claimed they were Vidalias but they may not be. Vidalia onion season starts on the Monday of the last full week in April, which this year is April 21st. Vidalias aren’t supposed to be in the markets until that date. I bought my onions on April 13th, so I don’t really know if they are Vidalias or not, but they are sweet so I’m happy.
Vidalia onions are a sweet variety of onion grown is south Georgia. Vidalias have a higher sweetness level than other onions but they also have a low amount of the pyruvic acid that makes regular onions harsh and tear inducing.
VIDALIA ONION PANCAKES
Makes 5 pancakes
1 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon granulated garlic
2 large eggs
¾ cup cold water
1 Vidalia onion
6 green onions
1 teaspoon vegetable or canola oil
Butter for cooking the pancakes
8 inch skillet
Make the pancake batter: Mix the flour, salt, granulated garlic, water and eggs. Let the batter rest while you prepare the onions about 20-30 minutes.
Slice the Vidalia onion into rings about ¼ inch thick. Drizzle the Vidalia onion and green onions with vegetable oil. Grill the Vidalia onions and green onion until softened. Cut the green onions into 2 inch pieces.
Heat the skillet with a little butter or canola oil, about ½ teaspoon. Divide the onions into 5 parts, some for each pancake. Put some of the Vidalia onion and green onion in the skillet and pour in about a ½ cup of the pancake batter. Swirl the batter around the pan and let cook until lightly browned, about a 2 minutes. Flip the pancake over and cook for another minute or two.