Vegetable Oven Pancake Recipe
Vegetable Oven Pancake Recipe photo by Taste of Home

Vegetable Oven Pancake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 1 teaspoon butter
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1/2 cup 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 (6 ounces) shredded cheddar cheese

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Vegetable Oven Pancake in Quick Cooking July/August 1998, p29

Nutritional Facts

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.

Reviews for Vegetable Oven Pancake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 16, 2014

Great recipe for this vegetarian. I did change it slightly. Instead of cooking the vegetables in water (and losing most of the vitamins), I sauted them in a little bit of olive oil. They were still bright green in color.

MY REVIEW
Reviewed Oct. 1, 2013

Very good.

MY REVIEW
Reviewed Feb. 9, 2012

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!

MY REVIEW
Reviewed Jan. 23, 2011

This was easy and good. I made it in a toaster oven so it didn't even heat up the kitchen.

MY REVIEW
Reviewed Oct. 28, 2010

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.

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