Pancakes with Date and Onion Filling
For the pancakes, combine the eggs with the flour, the milk, 1 pinch of salt and the baking powder and beat to form a smooth batter.
In a pan, heat some butter and pour on a ladle of batter. Spread the batter evenly by slightly turning and tilting the pan. Cook until golden brown, flip over and cook the other side. Remove and keep warm in the oven at 80°C (approximately 175ºF).
With the remaining batter, cook 7 more pancakes.
For the filling, peel the onions and cut into narrow strips. De-stone the dates and also cut into strips. Coarsely chop the nuts and lightly toast in a hot skillet. Melt the butter, add the onions and sauté until golden. Add the dates, drizzle with the honey and allow it to caramelize slightly.
Rinse, trim and cut the scallions into thin rings.
Cover the pancakes with the onion and dates and fold in half. Arrange on plates and serve showered with spring onion rings.