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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


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.

About this Recipe

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