Red Onion & Goat Cheese Pancake
Submitted by happyzhangbo
Red onion and goat cheese pancake is a savory Dutch baby-style oven pancake layered over caramelized red onions and thyme, finished with balsamic-honey reduction.
YIELD
8 servingsPREP
10 minCOOK
45 minREADY
55 minRed onion and goat cheese pancake is a savory Dutch baby done French bistro-style. The pancake takes shape in a cast-iron skillet over a bed of slowly caramelized red onions and fresh thyme that gets cooked down for 15 to 20 minutes until they turn jammy and sweet. A simple batter of flour, milk, eggs, and egg whites pours right over the onions and bakes puffed and golden at a blistering 450°F (230°C).
Crumbled goat cheese scattered on top melts as the pancake rises, creating little pockets of tangy cream against the sweet onions. While it bakes, a simple balsamic syrup reduces on the stove: balsamic vinegar and honey boiled down until syrupy. Drizzle the syrup over each wedge at the table for a sweet-tart finish that lifts the whole dish.
Pro Tips
- Do not rush the onions. That 15 to 20 minute caramelization is where all the sweet depth comes from. Underdone onions leave the dish flat.
- Use a preheated cast-iron or heavy ovenproof nonstick skillet. The hot pan gives the batter its puffed, souffle-like rise.
- Blend the batter until completely smooth. Flour lumps cook into dense pockets that ruin the light texture.
- Watch the balsamic reduction closely in the last few minutes. It can go from syrupy to scorched in seconds; the finish line is thick but still pourable.
Variations
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.
Stir in water and thyme, scraping up any browned bits.
Meanwhile, position rack in middle of oven; preheat to 450°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 ⅓ 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.
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