Vegetable Oven Pancake Recipes

PERFECT VEGETABLE PANCAKES

Steps:

• In a mixing bowl, stir together the flour, baking powder, salt, and pepper.
• In another bowl, beat together the eggbeaters, milk, carrot, zucchini, and green onion; add to the dry ingredients and stir until combined.
• Spray a large skillet with cooking spray and warm over medium heat.
• Pour the batter by tablespoons into the pan, making a few pancakes at a time.
• Cook about 2 minutes on each side and golden brown.
• Respray pan with cooking spray as needed.
• Serve pancakes at once.

VEGETABLE PANCAKES

Steps:

• in a mixing bowl stir together the flour, baking powder, salt and pepper.
• In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
• Add this to the dry ingredients and stir until combined.
• Using a large skillet, heat 1 tablespoon of oil over medium heat.
• Pour the batter by tablespoons into the pan, making a few pancakes at a time.
• Cook about 2 minutes on each side and golden brown.
• Add the remaining oil to the pan as needed.
• Serve immediately.

VEGGIE STUFFED PANCAKES

Steps:

• In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
• Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
• Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.

EASY PANCAKES

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

VEGETABLE OVEN PANCAKE

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.

VEGETABLE OVEN PANCAKE

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.

OVEN PANCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
• Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
• Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

SUNDOWN OVEN PANCAKE

Steps:

• 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.

VEGETABLE PANCAKES

Steps:

• In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.

GIANT FRUITY OVEN PANCAKE

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
• In medium bowl, mix all Pancake ingredients except sprinkles with whisk until blended. Stir in 2 tablespoons sprinkles, and pour into pan; spread evenly.
• Bake 17 to 20 minutes or until light golden brown and top springs back when touched in center.
• Top with strawberries, banana and cereal. Cut small corner off end of each of 2 yogurt tubes, and drizzle on top of pancake. Sprinkle with additional sprinkles. Cut into 12 pieces to serve.