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Categories:
olive oil red onion water thyme flour milk eggs egg whites canola oil sugar salt black pepper goat balsamic vinegar honey
Viewed: 136 - Published at: 8 years agoIngredients
- 1 tablespoon olive oil, extra-virgin
- /2 large red onion sliced
- 2 tablespoons water
- 2 tablespoons thyme fresh, chopped
- 1/2 cup flour, all-purpose
- 1/2 cup milk, low-fat
- 2 large eggs
- 2 large egg whites
- 1 tablespoon canola oil
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup goat (chevre) cheese crumbled
- 1 cup balsamic vinegar
- 2 teaspoons honey
Method
- 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 450F.
- 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 13 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.
