Taste of Home
Vegetable Oven Pancake
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 4 servings.
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
Ingredients
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1 teaspoon butter
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1/2 cup all-purpose flour
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2 large eggs, lightly beaten
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1/2 cup whole milk
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1/2 teaspoon salt, divided
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2 cups fresh broccoli florets
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1 cup chopped green pepper
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1 cup chopped tomato
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1/2 cup chopped red onion
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2 tablespoons water
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1/8 teaspoon pepper
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1-1/2 cups shredded cheddar cheese
Directions
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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.
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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.
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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.
Nutrition Facts
1 slice: 308 calories, 17g fat (11g saturated fat), 158mg cholesterol, 621mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 17g protein.
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