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Filled Oven Pancake Recipe
|Mushrooms||1⁄2 Pound, sliced|
|Onion||1 Small, chopped|
|Dry basil||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs) (including tops)|
Serving size: Complete recipe
Calories 1939 Calories from Fat 1107
% Daily Value*
Total Fat 125 g193%
Saturated Fat 70 g350.2%
Trans Fat 0 g
Cholesterol 1126.2 mg
Sodium 2592.2 mg108%
Total Carbohydrates 138 g46.1%
Dietary Fiber 10.7 g42.7%
Sugars 28 g
Protein 74 g147.7%
Vitamin A 102.1% Vitamin C 43.5%
Calcium 114.1% Iron 77.8%
*Based on a 2000 Calorie diet
Add mushrooms and onion and cook, stirring, until mushrooms are lightly browned.
Stir in basil, salt, pepper, and nutmeg.
Tip pan to estimate drippings, then add enough butter to make about 5 tablespoons fat.
In a blender or food processor, whirl eggs for 1 minute.
With motor running, gradually pour in milk, then slowly add flour; whirl for 30 seconds.
(Or, with a rotary beater, beat eggs until light; gradually beat in milk, then flour.) Place pan with mushroom mixture in a 425° oven until pan is hot and butter is melted and bubbly.
Remove pan from oven.
Quickly pour in batter, sprinkle with cheese, and return to oven.
Bake for 20 to 25 minutes or until puffy and browned.
Top with sour cream and sprinkle with green onions.