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Vegetable Oven Pancake

 Vegetable Oven Pancake
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
4 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.

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Vegetable Oven Pancake (continued)

Directions (continued)

  • Cut into four wedges; serve immediately. Yield: 4 servings.
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.