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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
This recipe is:
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Nutritional Analysis: 1 wedge equals 308 calories, 17 g fat (11 g saturated fat), 158 mg cholesterol, 621 mg sodium, 23 g carbohydrate, 3 g fiber, 17 g protein.
Originally published as Vegetable Oven Pancake in Quick Cooking July/August 1998, p29
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Reviewed on Feb. 09, 2012 by Cedes2001
I wouldn't call it pancake but more a pizza pie. We used leftovers from our veggie tray from SuperBowl. So we had carrots, cauliflower, broccoli, onion, peppers, and mushrooms. It was excellent. My daughter didn't think it looked good but after a bite...delicious!
Reviewed on Jan. 23, 2011 by kwelch1
This was easy and good. I made it in a toaster oven so it didn't even heat up the kitchen.
Reviewed on Oct. 28, 2010 by Shoes58
this turned out just like the picture! easy & pleasing. a nice light way to consume your veggies. the husband was impressed. next time will try out on friends maybe with some additional or different veg.
Reviewed on Jul. 17, 2010 by matteliz@swbell.net
Very easy and my kids ate it right down! The key is to choose veggies that they enjoy, I think. Then the rest is easy.
Reviewed on Feb. 20, 2010 by Sprowl
Great meatless recipe. I buy the baby broccoli which I prefer, since it is not one of my favorite vegetables.
Reviewed on Aug. 30, 2009 by lmurphy
This was SO good. The "pancake" part was so light and the dish tasted like a vegetable omelet. We will definitely make this again.
Reviewed on Aug. 07, 2009 by countess cookie
I'm not even a big fan of veggies and I loved it! Very flavorful.
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