Sauteed spinach, vidalia onions, mushrooms
The other week I found a recipe for something I've been searching for for a long time. Back in IL there was a restaurant chain - Waker Brothers - that made a puffy pancake with broccoli and cheese. It was one of my favorite things on the menu.
I finally found a recipe for Puff Up Pancake on the Your Home Based Mom Blog. I love her blog. You have to check it out. Well I emailed back and forth with her for a bit about if she'd ever made this recipe savory style. While she hadn't we both agreed it would be something good to try. So I became the guinea pig.
And let me just say this did not disappoint. I will certainly make this again savory style as well as with fresh fruit, even thinking about apples and sausge in the fall.
Puff Up Pancake
1/2 cup butter (1 stick)
1 1/4 cup milk
1 tsp. vanilla
1 1/4 cup flour
(to make it more savory, I did half a tsp. of vanilla and half a tsp. of salt, but it could have still used the full tsp. of vanilla)
Melt butter in a 9x13 glass pan in an oven while preheating to 425. Mix eggs, flour and milk with wire wish. Add batter to dish and bake for 20-25 minutes. Serve with fruit, powdered sugar and lemon juice. (that's if you want it with fruit). Bake on a lower rack with nothing above it, it will really puff up and get big.
To make it savory:
Sautee a vadilia onion, a container of sliced mushrooms and then add in a bag of baby spinach leaves. seasn with garlic cloves that have been crushed, salt, pepper, and fresh basil. Press the mixture once cooked between paper towels and weight with a heavy pan. Do this until the moisture is out of the mixture.
Follow the above recipe to the baking part. When the pancake is puffy and done, remove from oven and turn oven to warm. Sprinkle with 1/4 cup swiss cheese and then gently sprinkle the veggies over the pancake. Top with about 1/2 cup swissh cheese. Return to the oven and let the cheese melt and the veggies warm up.
Slice and serve.
Absolutely a make again, so delicious.