Best 2 Vegetable Oven Pancake Recipes
Indulge in a culinary symphony of flavors with our versatile vegetable oven pancake recipe! This savory masterpiece is a delightful symphony of textures and tastes, featuring a medley of colorful vegetables nestled within a fluffy pancake batter, all harmoniously baked to perfection in the oven. Our collection offers a delightful array of variations, from the classic garden vegetable pancake to unique renditions like zucchini fritters and sweet potato pancakes. Each recipe is carefully crafted to ensure a satisfying and wholesome meal that caters to diverse dietary preferences and taste buds. Whether you're seeking a hearty breakfast, a light lunch, or a nutritious dinner, our vegetable oven pancake recipes promise an unforgettable culinary experience. Join us on this delectable journey as we explore the vibrant world of vegetable-packed pancakes, where every bite is a celebration of nature's goodness.
Let's cook with our recipes!
VEGETABLE OVEN PANCAKE
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
Time 35m
Yield 4 servings.
Number Of Ingredients 12
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
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
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.
Tips:
- Use a large bowl to mix the batter. This will give you plenty of room to stir and ensure that all of the ingredients are well combined.
- Don't overmix the batter. Overmixing will make the pancake tough and dense. Just stir until the ingredients are combined.
- Let the batter rest for a few minutes before cooking. This will allow the flour to absorb the liquid and make the pancake more tender.
- Use a non-stick skillet or griddle to cook the pancakes. This will prevent them from sticking and make them easy to flip.
- Cook the pancakes over medium heat. This will help them to cook evenly without burning.
- Flip the pancakes only once. Flipping them too often will make them tough.
- Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
Vegetable oven pancakes are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. They are packed with vegetables and nutrients, and they can be customized to your liking. With a little planning, you can even make them ahead of time and freeze them for later. So next time you're looking for a healthy and satisfying meal, give vegetable oven pancakes a try. You won't be disappointed!
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