Red Onion & Goat Cheese Pancake (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Red Onion & Goat Cheese Pancake

http://www.eatingwell.com/recipes/red_onion_goat_cheese_pancake.html

From EatingWell:  May/June 2008

The technique for this pancake is similar to that for a Dutch baby or German pancake, but the savory onion and goat cheese combination is a surprise for those who think of pancakes as breakfast food only. Serve with a mixed green salad for a light supper or as a side dish with grilled or roasted meat.

4 main-dish servings or 8 side-dish servings | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat. Reduce heat to medium, add onions and cook, stirring occasionally, until they are tender and light golden brown, 15 to 20 minutes. Stir in water and thyme, scraping up any browned bits.
  2. Meanwhile, position rack in middle of oven; preheat to 450°F.
  3. Blend flour, milk, eggs, egg whites, canola oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions. Sprinkle with cheese.
  4. Bake the pancake until puffed and golden, about 15 minutes.
  5. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch carefully during the last few minutes to prevent burning.) Cut the pancake into wedges and serve immediately with the balsamic syrup.

Nutrition

Per main-dish serving : 295 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 112 mg Cholesterol; 38 g Carbohydrates; 11 g Protein; 2 g Fiber; 269 mg Sodium; 247 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat

Tips & Notes