Ingredients
1 teaspoon butter1/2 cup all-purpose flour2 large eggs, lightly beaten1/2 cup whole milk1/2 teaspoon salt, divided2 cups fresh broccoli florets1 cup chopped green pepper1 cup chopped tomato1/2 cup chopped red onion2 tablespoons water1/8 teaspoon pepper1-1/2 cups shredded cheddar cheese
Preparation
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.
