VEGETABLE OVEN PANCAKE
This fluffy oven pancake full of fresh and healthy veggies makes a great lunch or light supper! From "Taste of Home's Prize Winning Recipes Clip-N-Keep Recipe Card Collection" (submitted by Mirien Church).
Provided by loof751
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put butter in a 9-inch pie pan; place in a 450 degree Fahrenheit oven until butter is melted.
- Remove from oven and carefully tilt pan to coat bottom and sides with the melted butter.
- In a medium bowl, beat the flour, eggs, milk, and 1/4 teaspoon of salt until smooth.
- Pour into the pie pan; bake at 450 degrees Fahrenheit for 14 to 16 minutes, until puffed around the edges and golden brown.
- While the pancake is cooking, cook the broccoli, green pepper, tomato, and onion in the 2 tablespoons water for 8 to 10 minutes until tender-crisp. Drain well.
- Toss with pepper and remaining 1/4 teaspoon of salt.
- Sprinkle the cooked pancake with 1/2 cup cheese; top with vegetables and remaining 1 cup of cheese.
- Bake at 450 degrees Fahrenheit for 3 or 4 more minutes, or until cheese is melted.
- Serve immediately.
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Elizabeth Stevens
[email protected]I've made this pancake several times now and it's always a hit. It's a great way to use up leftover vegetables.
Daarshow NPL
[email protected]This pancake was delicious! I used zucchini, carrots, and onions, and it was so flavorful. The pancake was also very moist and fluffy.
Damien Robinson
[email protected]I made this vegetable oven pancake for dinner last night and it was a big hit! My husband and kids loved it. It was easy to make and very tasty.
Sonia Noshad
[email protected]This vegetable oven pancake was a hit with my family! It was easy to make and so delicious. The pancake was fluffy and flavorful, and the vegetables added a nice crunch. I will definitely be making this again.