It’s been done a lot in fancier kitchens to elevate the basic pancake but i never see it with whole wheat, i personally like the deeper flavors especially with the bacon and yeast it helps balance the savory and sweet

My current hurdle is structure, i think I need a longer ferment, the Sous chef where i work thinks i should do whipped egg whites like the Japanese style

@Gareth Parkes I hear you to an extent but incapable is a limiting mentality if they can read a recipe and press the buttons on the oven to set the temperature and everything they are just as capable of reading the estimated cook time and pressing the buttons on a timer When training a cook there is 3 things to look at Capabilities (we’ve established they can use the oven and a timer requires equal capabilities) so thats not the problem Knowledge ( as the person trying to train if we are not effectively communicating instructions in a way the trainee understands than it is on us to adapt until we succeed) Motivation (maybe the person who is cooking has 0 desire to get better and if thats the case than its up to you to accept that and react in a way you feel appropriate) if that is giving up and doing it yourself so be it

And furthermore to go back to the initial inquiry if they have no desire to cook well than they may incur the consequence of eating culturally diverse food

That is a nice set. I would like to know more about your journey in food and cooking, how did you start, have you ever worked in kitchens, why did you choose culinary school and which one did you choose

Maybe quartering the onions would allow more surface area for browning , turning your oven to a broil setting could also help you get color which will give you depth of flavor