Vegetable Oven Pancake Recipe

  • 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 peppers
  • 1 cup Chopped Tomatoes
  • 1/2 cup chopped red onions
  • 2 tablespoons water
  • 1/8 teaspoon pepper
  • 1 1/2 cups shredded cheddar cheese
Place butter in a 9-inch 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 to 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 to 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 to 4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately. Yields 4 servings.
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