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.
extra-virgin olive oil
large red onions, sliced (see Kitchen Tip)
chopped fresh thyme
freshly ground pepper
crumbled goat cheese
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 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.
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.
Calories 295, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 112 mg, Sodium 269 mg, Carbohydrate 38 g, Fiber 2 g, Protein 11 g, Potassium 247 mg. Exchanges: Starch 2,Vegetable 1,Medium-Fat Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet