These savory pancakes are built from what the shelf holds, tender and nutty from brown rice flour, topped with jammy onion and a fried egg. The deep, sweet onion turns this simple weeknight dinner into something special without fuss.

Serves 2. 40 minutes, 15 at the stove.

About 620 calories a serving, 16 g protein, 51 g carbohydrate, 39 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion into thin rings and place in a heavy skillet over medium heat with 1 tablespoon oil. Let the onion cook undisturbed for 3 minutes, then stir and continue cooking, stirring often, until deeply golden and soft, about 20 minutes total. When the onion is caramelized and fragrant, scrape it onto a plate and season with salt and pepper.20 min
2. While the onion cooks, whisk together 1 cup brown rice flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup water until smooth. The batter should be thinner than wheat pancake batter. Let it rest for 2 minutes.
3. Heat 2 tablespoons oil in a separate skillet or griddle over medium-high heat. When the oil shimmers, pour four 3-inch pancakes into the pan and cook until the edges look set and the bottom is golden, about 2 minutes. Flip and cook until the second side is golden, about 90 seconds. Transfer to plates.4 min
4. Add 1 tablespoon butter to the same skillet. Crack 2 eggs into the pan and cook to your liking, about 3 minutes for runny yolks. Season with salt and pepper and slide one egg onto each plate of pancakes.3 min
5. Top each plate with half the caramelized onion.

Note Swap the caramelized onion for a fried tomato or sautéed mushroom if you prefer. Leftover pancakes keep refrigerated for two days and reheat well in a skillet. Serve with a simple green salad or hot sauce on the side.