Vegetable Oven Pancake 3 Recipe

  • 1 teaspoon butter
  • 1/2 teaspoon salt, divided
  • 1/2 cup flour, may use part or all whole wheat flour
  • 2 Eggs
  • 1/2 cup Milk
  • 1/2 teaspoon oregano, optional
  • 1/4 teaspoon garlic powder, optional
  • Toppings
  • 2 cups broccoli, cut up
  • 1 cup green pepper, chopped
  • 1 cup tomatoes, chopped
  • 1/2 cup red onion, chopped
  • 2 tablespoons water
  • 1/8 teaspoon pepper
  • 1 1/2 cups shredded cheese
Preheat oven to 450°. Place butter in pie plate and set in oven while it's warming. Remove when butter is melted. Meanwhile, combine 1/4 tsp. salt, flour, eggs, milk and, if desired, oregano and garlic powder. Beat until smooth; pour into pie plate. Bake 14-16 minutes. While pancake is baking, combine broccoli, green pepper, tomatoes, onion and water in kettle. Bring to a boil. Simmer, covered until veggies are crisp-tender. Drain. Stir in 1/4 tsp. salt and pepper. After removing pancake from oven, sprinkle with 1/2 C. cheese. Top with veggies and then 1 C. cheese sprinkled over top. Return to oven and bake 3-4 minutes longer, until cheese is melted.

* Oregano and garlic powder added to pancake give it a pizza flavor.

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