Savory Oven Baked Pancake Recipes

SAVORY OVEN PANCAKE

Steps:

• Preheat oven to 425º.
• Put the butter in a 12 inch cast iron (or other oven safe) skillet and place pan in the oven.
• While the butter is melting, mix together eggs, milk, flour, green onions, 3 slices of crumbled bacon, salt and pepper in a large bowl. When the butter is melted, remove the pan from the oven, and pour in the batter.
• Bake the oven pancake for 15-20 minutes or until the pancake is puffy and golden brown. Top with cheese and remaining crumbled bacon before serving.

SAVORY OVEN-BAKED PANCAKE

Steps:

• Preheat oven to 400F. Melt 2 tablespoons butter in 5-inch- or 6-inch-round baking dish preheated in oven. Meanwhile, beat together eggs, milk and flour until smooth. Season with salt and pepper. When butter is melted, pour egg mixture into baking dish and place in oven. Heat 1 teaspoon butter in skillet over medium heat. When hot, sauté onions until translucent, about 5 minutes. Add red peppers and peas, and cook 2 minutes more. Remove mixture from heat and set aside. Thinly slice mushroom caps and stems. Heat remaining 2 teaspoons butter in skillet over medium heat. When hot, sauté mushrooms 5 minutes, or until browned. Add wine and cheese, return onion mixture to skillet, season with salt and pepper and cook 2 to 3 minutes more. Bake pancake for 15 minutes. When puffed and golden, remove from oven, heap savory mixture into center, garnish with fresh thyme or chives and serve-pancake may deflate slightly as it cools. Wine Suggestions For many people, the ideal alcoholic beverage for brunch is a bubbly sparkling wine. When mixed with fresh orange juice and a splash of orange-flavored liqueur such as Triple Sec, it's called a Mimosa. Plain or mixed, a moderately priced bubbly would pair well with these pancakes. Try Australia's Seaview Brut.

SAVORY PUFFY OVEN PANCAKE

Steps:

• Spray an 8-inch oven proof skillet with nonstick coating. Place in a 450 degree oven for 2 minutes. Meanwhile, in a medium mixing bowl use a wire whisk or rotary beater to beat together the eggs and egg whites. Add the milk, flour and salt. Beat until butter is smooth. Immediately pour the batter into the hot skillet. Bake for 18 to 20 minutes or until puffed and browned.
• Meanwhile, spray an unheated medium saucepan with nonstick coating. Preheat over low to medium heart. Add mushrooms, broccoli and onion; cook about 5 minutes or until tender, stirring occasionally. Remove from heat. Toss with tomato, wheat germ and thyme and oregano.
• To serve cut pancake into wedges and spoon vegetable mixture over wedges. Sprinkle with parmesan cheese.

SAVORY OVEN-BAKED PANCAKE

Steps:

• Preheat an oven to 400°; preheat a 5 or 6-inch round baking dish; melt 2 tablespoons of butter in the baking dish.
• Beat the eggs, milk, flour together until smooth; season with salt and pepper.
• When the butter is melted, pour the egg mixture into the baking dish and place in the oven; bake for 15 minuutes or until puffed and golden.
• Meanwhile, heat 1 teaspoon of the remaining butter in a skillet over medium heat.
• When hot, stir/saute the onion until translucent (about 5 minutes); add in the peas and bell pepper; cook for 2 more minutes; scrape mixture into a bowl and set aside.
• Slice the mushroom caps and stems thinly; heat the remaining 2 teaspoons butter in the skillet over med heat.
• When hot, stir/saute the mushrooms for 5 minutes or until browned.
• Add in the wine and cheese; return the onion mixture to the skillet; season to taste with salt and pepper; cook 2-3 minutes or until the mushrooms are cooked through.
• Remove pancake from oven, heap the mushroom mixture into the center; garnish with fresh thyme and serve.
• The pancake may deflate slightly as it cools.