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Red Onion & Goat Cheese Pancake

May/June 2008

Your rating: None Average: 3.8 (28 votes)

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.



READER'S COMMENT:
"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...
Red Onion & Goat Cheese Pancake

6 Reviews for Red Onion & Goat Cheese Pancake

07/09/2014
Anonymous
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.

An easy dinner
Comments
01/22/2014
Anonymous
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.

Easy, ingredients always on hand
Comments
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.

Comments
08/11/2011
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.

a wonderful way to use leftovers
Comments
09/23/2009
Anonymous

Can't wait to try this!! Love the veggie recipes. Thank you and keep them coming please.

Karen Coleman,, Gla, UK

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