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Ingredients
| salted butter: 1 tsp |
| all-purpose flour (unsifted): 1/2 cup |
| eggs: 2 |
| 2% milk: 1/2 cup |
| salt: 1/2 tsp (divided) |
| broccoli flower clusters (flowerets): 2 cups |
| green bell pepper (chopped): 1 cup (chopped) |
| red tomatoes (chopped): 1 cup (chopped) |
| onions - red (chopped): 1/2 cup (chopped) |
| water: 2 Tbl |
| black pepper: 1/8 tsp |
| cheddar cheese (shredded): 1 1/2 cups (shredded//divided) |
Vegetable Oven Pancake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- 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.