Vegetable Oven Pancake Recipe

Name: Vegetable Oven Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon butter, 1/2 cup flour, 2 eggs, 1/2 cup milk, and more.

Yes, Vegetable Oven Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Oven Pancake

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