Red Onion Pancake Bake. Or Pancake Soufflé 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. You can even replace the goat’s cheese with feta cheese, which is my preference and even my kids love it.
- 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) or 75g Feta Cheese
Prepare your Red Onions
- Preheat your oven to 230C.
- 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.
- Add the water and chopped rosemary to the onions and stir well.
Whisk up your Batter
- 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
- Pour the batter over the onions in your oven-proof pan, and sprinkle the crumbled goat’s cheese on top.
- 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!
- 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.
- 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.