Vegetable Filled Pancake

Name: Vegetable Filled Pancake
Ingredients: 1/2 c. flour; 1/2 c. milk; 2 eggs; salt (optional); 1 Tbsp. vegetable oil; 3 Tbsp. butter; 1 lb. mushrooms, quartered; 1 green pepper in thin strips; 2 c. sliced zucchini, cooked for 5 minutes; 2 c. sliced carrots, cooked and drained; 1 c. sliced green onions; 1 tsp. dried savory; 1/2 tsp. salt; 1/8 tsp. pepper; 1 1/2 c. shredded Cheddar cheese

15 ingredients

4 steps

Ingredients

1/2 c. flour
1/2 c. milk
2 eggs
salt (optional)
1 Tbsp. vegetable oil
3 Tbsp. butter
1 lb. mushrooms, quartered
1 green pepper in thin strips
2 c. sliced zucchini, cooked for 5 minutes
2 c. sliced carrots, cooked and drained
1 c. sliced green onions
1 tsp. dried savory
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. shredded Cheddar cheese

Directions

1

For pancake: Mix flour, milk, salt and eggs. Beat until well blended.
2

In 450° oven preheat 10-inch casserole or ovenproof skillet for 5 minutes.
3

Add oil to hot pan and tilt to coat bottom and sides.
4

Pour batter into pan and bake 10 minutes at 450°. Reduce heat to 350° and bake 10 minutes.