Vegetable Filled Pancake
A savory vegetable-filled pancake featuring a crispy crust and tender vegetables, perfect for brunch or light dinner, appealing to vegetarians and vegetable lovers alike.
Ingredients
- 1/2 cup flour ⓘ
- 1/2 cup milk ⓘ
- 2 eggs ⓘ
- salt (optional) ⓘ
- 1 tablespoon vegetable oil ⓘ
- 3 tablespoons butter ⓘ
- 1 pound mushrooms, quartered ⓘ
- 1 green pepper, thin strips ⓘ
- 2 cups sliced zucchini, cooked for 5 minutes ⓘ
- 2 cups sliced carrots, cooked and drained ⓘ
- 1 cup sliced green onions ⓘ
- 1 teaspoon dried savory ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Preheat the oven to 450°F and preheat a 10-inch casserole or ovenproof skillet for 5 minutes.
- Mix flour, milk, salt, and eggs in a bowl until well blended to make the pancake batter.
- Add vegetable oil to the hot pan and tilt to coat the bottom and sides.
- Pour the batter into the hot pan and bake for 10 minutes at 450°F.
- Reduce the oven temperature to 350°F and bake for an additional 10 minutes until golden and cooked through.
Nutrition & Diet Analysis (per serving)
854
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).