Red Onion & Goat Cheese Pancake Recipe
Nutritional Info (Per serving):
Calories: 295, Saturated Fat: 3g, Sodium: 269mg, Dietary Fiber: 2g, Total Fat: 12g, Carbs: 38g, Cholesterol: 112mg, Protein: 11g
Carb Choices: 2.5
Recipe Source:
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 h
Ingredients
1 tablespoon oil, olive, extra virgin 2 large onion(s), red, sliced 2 tablespoon water 2 tablespoon thyme, fresh, chopped 1/2 cup(s) flour, all-purpose 1/2 cup(s) milk, lowfat (1%) 2 large egg(s) 2 large egg white(s) 1 tablespoon oil, canola 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper, black ground 1/4 cup(s) cheese, goat cheese, crumbled 1 cup(s) vinegar, balsamic 2 teaspoon honey
Preparation
1. Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat.
2. 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.
3. Meanwhile, position rack in middle of oven; preheat to 450°F.
4. 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.
5. Bake the pancake until puffed and golden, about 15 minutes.
6. 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.)
7. Cut the pancake into wedges and serve immediately with the balsamic syrup.
Nutritional Info (Per serving):
Calories: 295, Saturated Fat: 3g, Sodium: 269mg, Dietary Fiber: 2g, Total Fat: 12g, Carbs: 38g, Cholesterol: 112mg, Protein: 11g
Carb Choices: 2.5
Recipe Source:
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 h
Ingredients
1 tablespoon oil, olive, extra virgin 2 large onion(s), red, sliced 2 tablespoon water 2 tablespoon thyme, fresh, chopped 1/2 cup(s) flour, all-purpose 1/2 cup(s) milk, lowfat (1%) 2 large egg(s) 2 large egg white(s) 1 tablespoon oil, canola 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper, black ground 1/4 cup(s) cheese, goat cheese, crumbled 1 cup(s) vinegar, balsamic 2 teaspoon honey
Preparation
1. Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat.
2. 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.
3. Meanwhile, position rack in middle of oven; preheat to 450°F.
4. 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.
5. Bake the pancake until puffed and golden, about 15 minutes.
6. 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.)
7. Cut the pancake into wedges and serve immediately with the balsamic syrup.
