I clipped this recipe when I was first married, but my husband was actually first to prepare it. The puffy pancake looked beautiful and tasted even better. It wasn't until I made this dish myself the I realized how simple it really is. We like to vary the vegetables, depending on what's in season. —Mirien Church Aurora, Colorado
Vegetable Oven Pancake
Vegetable Oven Pancake
Prep Time
15 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 1 teaspoon butter
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 cup whole 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 shredded cheddar cheese
Directions
- 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 large 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 large 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.
Nutrition Facts
1 slice: 308 calories, 17g fat (11g saturated fat), 158mg cholesterol, 621mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 17g protein.
Loading Popular in the Community
Loading Reviews
