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Red Onion & Goat Cheese Pancake

Russ Myers


The rewards are well worth the extra effort necessary to prepare this recipe.

★★★★★ 2 votes
4 servings
20 Min
50 Min


1 Tbs. extra virgin olive oil
2 lg. red onions, sliced
2 Tbs. water
2 Tbs. chopped fresh thyme
1/2 C. all-purpose flour
1/2 C. low fat milk
2 lg. eggs
2 lg. egg whites
1 Tbs. canola oil
1 Tbs. sugar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 C. crumbled goat cheese
1 C. balsamic vinegar
2 tsp . honey

How to Make Red Onion & Goat Cheese Pancake


  • 1Heat olive oil in a large cast-iron or oven proof nonstick skillet over medium high heat.
  • 2Reduce heat to medium, add onions and cook, stirring occasionally, until they are tender and light golden brown, 15 to 20 minutes.
  • 3Stir in water and thyme, scraping up any browned bits.
  • 4Meanwhile, position rack in middle of oven; preheat to 450 degrees.
  • 5Blend flour, milk, eggs, egg whites, canola oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions.
  • 6Sprinkle with cheese. Bake the pancake until puffed and golden, about 15 minutes.
  • 7Meanwhile, combine vinegar and honey in a small saucepan.
  • 8Bring 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.)
  • 9Cut the pancake into wedges and serve immediately with the balsamic syrup.

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About Red Onion & Goat Cheese Pancake

Course/Dish: Other Breakfast, Pancakes
Main Ingredient: Vegetable
Regional Style: American