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.
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
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.
|Vegetable oven pancake|