Betty Crocker: oven pancakes

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Apple-Cheese Oven Pancake

Greek Oven Pancake

* Exported from MasterCook *

 

Apple-Cheese Oven Pancake

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 71

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Desserts

Fruits

 

Amount Measure Ingredient -- Preparation Method

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1 cup all-purpose flour

1 cup skim milk

1/4 teaspoon salt

2 eggs

4 egg whites

1 tablespoon margarine

2 cups thinly sliced unpeeled tart cooking apples --

(about 2 medium)

2 tablespoons chopped fresh chives

OR 2 teaspoons freeze-dried chives

2 tablespoons sugar

1/4 cup shredded low-fat cheddar cheese

(1 ounce)

 

Have the apple filling ready as soon as the pancake is done. You have to

work quickly, or the pancake will deflate before you fill it

 

Heat oven to 450F. Spray rectangular baking dish, 13 x 9 x 2 inches, with

nonstick cooking spray. Beat flour, milk, salt, eggs and egg whites until

smooth; pour into dish. Bake about 15 to 20 minutes or until puffy and

golden brown.

 

Meanwhile, heat margarine in 10-inch nonstick skillet over medium-high

heat. Saute apples and chives in margarine. Stir in sugar. Spoon apple

mixture onto pancake. Sprinkle with cheese. Bake about 1 minute or until

cheese is melted. 4 servings

 

PER SERVING: Calories 295; Protein 14 g; Carbohydrate 43 g; Fat 7 g;

Cholesterol 105 mg; Sodium 340mg

 

 

 

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* Exported from MasterCook *

 

Greek Oven Pancake

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 71

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons reduced-calorie margarine

1/2 cup all-purpose flour

1/2 cup skim milk

1/4 teaspoon Italian seasoning

1/4 teaspoon salt

2 eggs

1 teaspoon reduced-calorie margarine

1 cup julienne strips zucchini

(about 1 small)

1 cup crumbled feta cheese -- (5 ounces)

2 tablespoons chopped Greek olives

 

If you like Greek salads, you'll enjoy this twist on an oven pancake.

 

Heat oven to 425F. Heat 2 tablespoons margarine in square pan, 9 x 9 x 2

inches, in oven about 4 minutes or until hot and bubbly. Beat flour, milk,

Italian seasoning, salt and eggs with hand beater until well blended. Pour

into pan. Bake uncovered 20 to 25 minutes or until sides of pancake are

puffed and deep golden brown.

 

Heat 1 teaspoon margarine in 1 1/2-quart non- stick saucepan over medium

heat. Cook zucchini about 2 minutes, stirring frequently, until

crisp-tender. Carefully stir in cheese. Spoon onto center of pancake;

sprinkle with olives. 4 servings

 

PER SERVING: Calories 255; Protein 11 9; Carbohydrate 159; Fat 16 g:

Cholesterol 140 mg; Sodium 650mg

 

 

 

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