A delightful twist on a classic oven pancake, packed with fresh vegetables and cheesy goodness.
Preheat your oven to 450°F and place the butter in a 9-inch pie pan.
Ensure the butter melts completely and coats the pan evenly for a non-stick surface.
In a mixing bowl, whisk together the flour, eggs, milk, and half of the salt until smooth.
Whisk until no lumps remain for a smooth batter.
Pour the batter into the prepared pan and bake for 14-16 minutes until puffed and golden.
Avoid opening the oven door to maintain consistent heat.
While the pancake bakes, cook the broccoli, bell pepper, tomato, and onion in a saucepan with a splash of water until tender-crisp.
Drain the vegetables well to prevent sogginess.
Season the cooked vegetables with the remaining salt and pepper.
Adjust seasoning to taste for a balanced flavor.
Sprinkle half of the cheese over the baked pancake, top with the vegetables, and add the remaining cheese.
Spread the toppings evenly for consistent flavor in every bite.
Return the pan to the oven and bake for an additional 3-4 minutes until the cheese melts.
Keep an eye on the cheese to avoid over-browning.
Serve the pancake immediately, slicing into portions and enjoying warm.
Pair with a side salad for a complete meal.
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