Sundown Oven Pancake
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 1 T. butter or margarine
  • 1/2 cup flour
  • 1/2 cup milk
  • 2 eggs, slightly beaten
  • 1/4 t. salt
  • 2 T. butter or margarine
  • 2 cups broccoli flowerets
  • 1 cup red onion, cut into 1" pieces
  • 1 cup green pepper, cut into 1" pieces (1 medium)
  • 1 cup ripe tomato, cut into 1" pieces (1 medium)
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1 1/2 cup shredded cheddar cheese (6 oz)
DIRECTIONS
  1. Heat oven to 425. In 9" pie pan, melt 1 T. butter in oven for 2
  2. to 3 minutes.
  3. Meanwhile, in small bowl, stir together flour, milk, eggs and
  4. 1/4 t. salt.
  5. Pour into pie pan with melted butter. Bake for 12 to 15 minutes
  6. or until golden
  7. brown. Meanwhile, in large skillet, melt 2 T. butter. Add
  8. remaining
  9. ingredients except cheese. Cook over medium heat, stirring
  10. occasionally, until
  11. vegetables are crisply tender, 12 to 15 minutes. Sprinkle 1/2
  12. cup cheese in bottom of
  13. pancake; top with vegetable mixture. Sprinkle with remaining 1
  14. cup cheese.
  15. Return to oven; continue baking for 5 to 7 minutes or until
  16. cheese is melted.
  17. Serves 4