| | Directions | | Place butter in a 9-inch pie plate; heat in a 450° oven until melted. Carefully tilt pan to coat bottom and sides. In a bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14 to 16 minutes or until puffed around the edges and golden brown. Meanwhile, in a skillet, cook the broccoli, green pepper, tomato and onion in water for 8 to 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 to 4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately. Yields 4 servings. |
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| Ingredients | | - |  | 1 teaspoon butter |
| - | | 1/2 cup all-purpose flour |
| - | | 2 Eggs, beaten |
| - | | 1/2 cup Milk |
| - | | 1/2 teaspoon salt, divided |
| - | | 2 cups fresh broccoli florets |
| - | | 1 cup chopped green peppers |
| - | | 1 cup Chopped Tomatoes |
| - | | 1/2 cup chopped red onions |
| - | | 2 tablespoons water |
| - | | 1/8 teaspoon pepper |
| - | | 1 1/2 cups shredded cheddar cheese |
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