Vegetable Oven Pancake
- 1 tsp Butter
- 2 Eggs
- ½ c Milk
- ½ c All-Purpose Flour
- ½ tsp Salt, divided
- 2 c. Broccoli Florets
- 1 c. Sweet Pepper, chopped
- 1 c. Tomato, seeded, chopped
- ½ c Red Onion, chopped
- ½ c Carrots sliced thin
- 2 Tbsp Water
- 1/8 tsp Black Pepper
- 1 ½ c Cheddar Cheese,
Shredded and divided
Place butter in a 9” pie
plate in a 450 degree oven until melted.
Remove; carefully tilt to coat the bottom and sides. In a bowl, beat eggs and milk. Add flour and ¼ tsp salt; mix well. Pour into pie plate. Bake pancake for 14-16 minutes or until
puffed around the edges and golden brown.
Meanwhile, in a skillet, cook
the vegetables in water for 8-10 minutes or until crisp tender; drain
well. Add remaining salt and
pepper. Sprinkle ½ c cheese over the
pancake; top with vegetables and then remaining cheese on top. Bake 3-4 minutes longer or until cheese is
melted. Cut into wedges; serve
immediately. 4-Servings.
Note: You can vary the vegetables used in this recipe with whatever is in season. This recipe can easily be doubled and placed in a 13” x 9” pan.
Compliments of Witte’s
Vegetable Market, LLC
