Ingredients
-
1
-
1/2
-
2
-
1/2
-
1/2
-
2
-
1
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Vegetable Oven Pancake, This fluffy oven pancake full of fresh and healthy veggies makes a great lunch or light supper! From “Taste of Home’s Prize Winning Recipes Clip-N-Keep Recipe Card Collection” submitted by Mirien Church., Mmmm…five stars all the way and quickly goes on to the list of regular rotations. Perfect for breakfast, lunch or dinner. I grew up calling these Dutch babies and this batter was better than any I’ve tried, it puffed up perfectly. I’ve never tried a savory version. Looking forward to making this easy and delicious recipe again and adding some mushrooms. But loved it as is. Thanks so much for posting.
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Steps
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1
Done
|
Put Butter in a 9-Inch Pie Pan; Place in a 450 Degree Fahrenheit Oven Until Butter Is Melted. |
|
2
Done
|
Remove from Oven and Carefully Tilt Pan to Coat Bottom and Sides With the Melted Butter. |
|
3
Done
|
in a Medium Bowl, Beat the Flour, Eggs, Milk, and 1/4 Teaspoon of Salt Until Smooth. |
|
4
Done
|
Pour Into the Pie Pan; Bake at 450 Degrees Fahrenheit For 14 to 16 Minutes, Until Puffed Around the Edges and Golden Brown. |
|
5
Done
|
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. |
|
6
Done
|
Toss With Pepper and Remaining 1/4 Teaspoon of Salt. |
|
7
Done
|
Sprinkle the Cooked Pancake With 1/2 Cup Cheese; Top With Vegetables and Remaining 1 Cup of Cheese. |
|
8
Done
|
Bake at 450 Degrees Fahrenheit For 3 or 4 More Minutes, or Until Cheese Is Melted. |
|
9
Done
|
Serve Immediately. |
