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. Source: EatingWell Magazine, May/June 2008

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • Stir in water and thyme, scraping up any browned bits.

  • Meanwhile, position rack in middle of oven; preheat to 450 degrees F.

  • 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.

  • Bake the pancake until puffed and golden, about 15 minutes.

  • 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.

Tips

Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.

Nutrition Facts

308 calories; 11.8 g total fat; 3 g saturated fat; 99 mg cholesterol; 274 mg sodium. 315 mg potassium; 38 g carbohydrates; 1.9 g fiber; 20 g sugar; 10.1 g protein; 326 IU vitamin a iu; 8 mg vitamin c; 75 mcg folate; 105 mg calcium; 2 mg iron; 30 mg magnesium; 6 g added sugar;

Reviews (6)

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6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/26/2019
Excellent, great savory take on a dutch baby. Everyone loved it especially the balsamic reduction sauce. Read More
Rating: 4 stars
07/09/2014
Great idea - but the volume is too small I agree with the previous poster that this turned out a bit flatter than I'd have liked: I do stuffed Yorkshire Puddings all the time and prefer them puffy like a Dutch pancake. Easily remedied by doubling the recipe and making it in the same size pan. I also often pour in the batter and drop the filling over it when doing a filled pudding so the edges rise up around it like a crust. Pros: An easy dinner Cons: Kind of flat Read More
Rating: 4 stars
01/22/2014
A winter dinner favorite in our house I make this regularly. I add 2 more eggs and 1/4 c. more milk omit the sugar and use a bottled balsamic reduction instead of making the syrup. Add a tossed green salad and dinner is done. Makes great leftovers too. Pros: Easy ingredients always on hand Cons: none Read More
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Rating: 2 stars
01/10/2012
Syrup is overpowering The pancake itself is good but the balsamic-honey syrup was both too much and too strong and overpowered the taste of the pancake. If I made this again I would use half the amount of vinegar. Read More
Rating: 4 stars
10/30/2011
Can't wait to try this!! Love the veggie recipes. Thank you and keep them coming please. Karen Coleman Gla UK Read More
Rating: 4 stars
10/30/2011
This was a surprise hit with my husband. The onions cooked until tender and sweet complemented with the fresh tangy goat cheese and balsamic/honey syrup. The eggs didn't puff but it didn't seem to matter. Excellent warmed up in the microwave too. Chris Los Altos CA Read More
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Rating: 5 stars
10/29/2011
Heaven I'm in heaven... I was desperately looking for a recipe which would enable me to use random leftovers from my fridge (some red onion egg whites goat cheese) and came across this pancake. It turned out wonderful. I used only one egg and 2 egg whites and dried instead of fresh thyme. Also I only have a small countertop oven (up to 450F) so I had to remove the pancake from the pan to a shallow baking dish but it didn't make any difference: it baked perfectly and the eggs puffed. Pros: a wonderful way to use leftovers Read More