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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 Ingredients:
1 teaspoon butter |
1/2 cup king arthur unbleached all-purpose flour |
2 eggs, lightly beaten |
1/2 cup 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 (6 ounces) shredded cheddar cheese |
Directions:
1. 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.
2. 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.
3. 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. Yield: 4 servings.
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