Ingredients:
1 tablespoon butter or 1 tablespoon margarine
1/2 cup all-purpose flour
1/2 cup milk
2 eggs, slightly beaten
1/4 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
2 cups broccoli florets
1 cup red onions, cut into 1 inch pieces
1 cup green peppers, cut into 1 inch pieces ( 1 medium)
1 cup ripe tomatoes, cut into 1 inch pieces ( 1 medium)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded cheddar cheese ( 6-oz.)
Directions:
Heat oven to 425 degrees.
In 9″ pie pan, melt 1 tablespoon of butter in oven.
Meanwhile, in small bowl stir together flour, milk, eggs and 1/4 teaspoon of salt.
Pour into pie pan with melted butter.
Bake for 12 to 15 minutes, or until golden brown.
Meanwhile, in 10″ skillet melt 2 tablespoons of butter.
Add remaining ingredients, except cheese.
Cook over medium heat, stirring occasionally, until vegetables are crisply tender (12 to 15 minutes).
Sprinkle 1/2 cup of cheese in bottom of pancake; top with vegetable mixture.
Sprinkle with remaining 1 cup of cheese.
Return to oven; continue baking for 5 to 7 minutes or until cheese is melted.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.