Best Vegetable Oven Pancake Recipes

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VEGETABLE OVEN PANCAKE



Vegetable Oven Pancake image

I clipped this recipe when I was first married, but my husband was actually first to prepare it. The puffy pancake looked beautiful and tasted even better. It wasn't until I made this dish myself the I realized how simple it really is. We like to vary the vegetables, depending on what's in season. -Mirien Church Aurora, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

  • 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. , 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. , 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.

Nutrition Facts : Calories 308 calories, Fat 17g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 621mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

VEGETABLE OVEN PANCAKE



Vegetable Oven Pancake image

This fluffy oven pancake full of fresh and healthy veggies makes a great lunch or light supper! From "Taste of Home's Prize Winning Recipes Clip-N-Keep Recipe Card Collection" (submitted by Mirien Church).

Provided by loof751

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • Put butter in a 9-inch pie pan; place in a 450 degree Fahrenheit oven until butter is melted.
  • Remove from oven and carefully tilt pan to coat bottom and sides with the melted butter.
  • In a medium bowl, beat the flour, eggs, milk, and 1/4 teaspoon of salt until smooth.
  • Pour into the pie pan; bake at 450 degrees Fahrenheit for 14 to 16 minutes, until puffed around the edges and golden brown.
  • 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.
  • Toss with pepper and remaining 1/4 teaspoon of salt.
  • Sprinkle the cooked pancake with 1/2 cup cheese; top with vegetables and remaining 1 cup of cheese.
  • Bake at 450 degrees Fahrenheit for 3 or 4 more minutes, or until cheese is melted.
  • Serve immediately.

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