Red Onion & Goat’s Cheese Pancake Bake

January 01, 2013

Red Onion & Goat’s Cheese Pancake Bake

Red Onion Pancake Bake. Or Pancake Souffle if you will! This pancake says ‘Stand back. I know what I’m doing’, and is the perfect dinner party pancake. Experiment with different flavours, or add chopped cooked bacon to make it into a meat dish.


Serves 6

  • 1 tbsp Olive Oil
  • 1 Large Red Onion (Sliced)
  • 2 tbsp Water
  • 1/2 tbsp Chopped Rosemary (Fresh or Dried)
  • 80g Plain Flour
  • 2 Medium Eggs
  • 2 Medium Egg Whites
  • 100ml Semi-Skimmed Milk
  • 1 tbsp Melted Butter
  • 1 tbsp Sugar
  • Pinch of Salt and Pepper
  • 50g Goats Cheese (Crumbled)


Prepare your Red Onions
  1. Preheat your oven to 230C.
  2. Take a large cast-iron pan that can go in the oven and heat your olive oil in it over a medium heat. Add the onion to the oil. Cook for around 15 minutes until they are soft and lightly browned.
  3. Add the water and chopped rosemary to the onions and stir well.
Whisk up your Batter
  1. Put the flour in a large bowl with the sugar, salt and pepper. Make a well in the centre and add in your eggs, egg whites and melted butter. Add about half the milk and whisk the mixture together into a smooth batter. Whisk in the remaining milk until smooth.
Cooking your Pancake Bake
  1. Pour the batter over the onions in your oven-proof pan, and sprinkle the crumbled goat's cheese on top.
  2. Bake your pancake in the oven until it has puffed up and is golden brown. This should take around 15 minutes but remember, a watched pancake never puffs! Use oven gloves when taking the pan out of the oven as the handle will be hot!

To Serve

  1. Whilst your pancake is baking, bring 50ml of balsamic vinegar and 2 tsp honey to the boil in a pan. Reduce the mixture over a medium heat until syrupy and serve on top of your pancake.
  2. Serve your pancake bake in it's pan on the table, along with potato wedges, some rocket and sweet chilli sauce. The perfect 'help yourself' dinner.

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