We’re aware that this dish sounds a little strange and looks fairly odd in the picture. Trust us, it’s delicious. To maximize leftover-age, we served it as a side dish with grilled squash and grilled turkey burgers. This recipe is from Eating Well.
1 tbsp EVOO
2 large red onions, sliced
2 tbsp water
2 tbsp chopped fresh thyme
½ cup flour (we used rice flour, but you can use whatever kind you want)
½ cup skim milk
2 large eggs
2 large egg whites
1 tbsp canola oil
1 tbsp sugar
¼ cup crumbled goat cheese
1 cup balsamic vinegar
2 tsp honey
1. Preheat oven to 450°.
2. In a large oven-proof nonstick skillet, heat EVOO over medium-high heat. Reduce heat to medium and add the onions. Cook, stirring occasionally, until onions are tender and golden brown (about 15 minutes).
3. Add water and thyme to the onions and stir.
4. In a blender or food processor, mix flour, eggs, egg whites, canola oil and sugar until smooth.
5. Pour batter over onions, then sprinkle with goat cheese.
6. Bake the pancake until it’s “puffed and golden” (15-20 minutes).
7. While the pancake is cooking, combine balsamic vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until it’s reduced (to about 1/3 cup) and has a syrupy consistency, 10-15 minutes.
8. Cut the pancake into slices and serve immediately. Drizzle with syrup.