Vegetable oven pancake a recipe when I was first married, but my husband was actually first to prepare it. The puffy pancake looked beautiful and tasted even better. From Mirien Church of Aurora Colorado.

Ingredients

1 teaspoon butter

1/2 cup all-purpose flour

2 eggs, beaten

1/2 cup milk

1/2 teaspoon salt, divided

2 cups fresh broccoli florets

1 cup chopped green pepper

1 cup chopped tomato

1/2 cup chopped red onion

2 tablespoons water

1/8 teaspoon pepper

1-1/2 cups (6 ounces) shredded cheddar cheese

Method

Place butter in a 9-in. pie plate; heat in a 450° oven until melted. 

Carefully tilt pan to coat bottom and sides. In a bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth.

Pour into pie plate. Bake for 14-16 minutes or until puffed around the edges and golden brown.

Meanwhile, in a skillet, cook the broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well. Add pepper and remaining salt.

Sprinkle 1/2 cup cheese over pancake; top with vegetables and remaining cheese.

Bake 3-4 minutes longer or until cheese is melted. 

Cut into four wedges; serve immediately. Yield: 4 servings.