Vegetable Oven Pancake

Name: Vegetable Oven Pancake
Ingredients: 1 teaspoon butter; 1/2 cup flour; 2 eggs; 1/2 cup milk; 1/2 teaspoon salt, divided; 2 cups fresh broccoli florets; 1 cup green pepper, chopped; 1 cup tomatoes, chopped; 1/2 cup red onion, chopped; 2 tablespoons water; 1/8 teaspoon pepper; 1 1/2 cups cheddar cheese, shredded, divided

12 ingredients

9 steps

Ingredients

1 teaspoon butter
1/2 cup flour
2 eggs
1/2 cup milk
1/2 teaspoon salt, divided
2 cups fresh broccoli florets
1 cup green pepper, chopped
1 cup tomatoes, chopped
1/2 cup red onion, chopped
2 tablespoons water
1/8 teaspoon pepper
1 1/2 cups cheddar cheese, shredded, divided

Directions

1

Put butter in a 9-inch pie pan; place in a 450 degree Fahrenheit oven until butter is melted.
2

Remove from oven and carefully tilt pan to coat bottom and sides with the melted butter.
3

In a medium bowl, beat the flour, eggs, milk, and 1/4 teaspoon of salt until smooth.
4

Pour into the pie pan; bake at 450 degrees Fahrenheit for 14 to 16 minutes, until puffed around the edges and golden brown.
5

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

Toss with pepper and remaining 1/4 teaspoon of salt.
7

Sprinkle the cooked pancake with 1/2 cup cheese; top with vegetables and remaining 1 cup of cheese.
8

Bake at 450 degrees Fahrenheit for 3 or 4 more minutes, or until cheese is melted.
9

Serve immediately.