Vegetable Oven Pancake Food

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.

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.

OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
• Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
• Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

OVEN PANCAKE

Steps:

• Preheat oven to 225°C Line a jelly roll pan with parchment paper.
• Lightly whip eggs: add milk, cream, sugar, vanilla sugar and salt, whip to combine.
• In a separate bowl, combine all-purpose flour and baking powder. Gradually add the flour mixture into the milk mixture, whisking continuously to avoid lumps from forming.
• Add melted butter, stir to combine.
• Pour the batter into the prepared pan and bake for 20-25 minutes. (This pancake does not puff up like many other recipes, so expect it to cook quite flat).
• Serve warm with sugar, syrup, berries and whipped cream, chocolate sauce -- or whatever you fancy!

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.

OVEN PANCAKES

Steps:

• Heat oven to 450 degrees. Place butter on 13x9 inch pan. Mix all ingredients together. Pour batter on top of boiling butter. Cook 15-17 minutes.

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.

KOREAN VEGETABLE PANCAKE (JEON)

Steps:

• Place all vegetable in a large bowl. (Use s a food processor to grate the squash, carrot and potatoes, it makes the recipe much faster.)
• Stir flour into vegetables until well distributed.
• Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.
• Stir in salt and pepper
• Heat ½ tbsp olive oil or vegetable oil in a skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).
• Fry pancake until golden and crispy, using clean spatula to raise pancake and allow oil to reach beneath (this takes about 3-5 minutes).
• Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.
• Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
• Continue until all pancakes are cooked. Add extra vegetable oil or olive oil between batches as needed.
• Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.