French onion pancakes

Method

1. Put the 3 tbsp olive oil and butter in a large frying pan over a low heat. Once foaming, add the onions and a pinch of salt and pepper. Leave to cook, stirring occasionally, for 35-40 minutes until brown and sticky. Set aside to cool.
2. Meanwhile, put 340g of the flour, a pinch of salt and the boiled water in a stand mixer with a dough hook attached. Knead at a medium speed for 5 minutes until a soft dough has formed. Wrap and chill for 15 minutes.
3. Mix the remaining 40g flour with the sesame oil, garlic powder and thyme – it should form a thick paste. Set aside.
4. Divide the dough into 8 even pieces. On a lightly dusted work surface, roll out a piece of dough into a large circle roughly the thickness of a pound coin. Spread 1 tbsp of the sesame paste across it, then spread 2 tbsp of the caramelised onions on top. Sprinkle with 25g of the cheddar. Tightly roll up the dough to form a log, then curl the log into a tight spiral. Gently roll it back out flat to form a pancake roughly 1cm thick. Set aside and repeat with the remaining dough and fillings, keeping each pancake separate between sheets of baking paper.
5. Heat about 1 tbsp oil in a frying pan over a medium heat. Add a pancake and cook for 2 minutes on each side until golden and crisp. Keep them warm in a low oven while you cook the rest (you’ll need to add more oil when the pan is dry), then serve.