Name: Vegetable Oven Pancake
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 teaspoon butter -; 1/2 cup all-purpose flour -; 2 large eggs, lightly beaten -; 1/2 cup whole 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 shredded cheddar cheese -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Oven Pancake

1. 1 teaspoon butter -

2. 1/2 cup all-purpose flour -

3. 2 large eggs, lightly beaten -

4. 1/2 cup whole milk -

5. 1/2 teaspoon salt, divided -

6. 2 cups fresh broccoli florets -

7. 1 cup chopped green pepper -

8. 1 cup chopped tomato -

9. 1/2 cup chopped red onion -

10. 2 tablespoons water -

11. 1/8 teaspoon pepper -

12. 1-1/2 cups shredded cheddar cheese -

How to cook deliciously - Vegetable Oven Pancake

1. Stage

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. Stage

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. Stage

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.