This recipe can be used with just about any vegetable: asparagus, broccoli, mushrooms, tomatoes, etc. Some vegetables may need steaming before-hand if they won't cook completely in the oven.
I had some spring onions needed to be used up, so I made this for lunch on Sunday. We enjoyed it with a frilly salad of spring greens and a hunk of bread. I did find that if you double it, as I did, it is best to use a large pan. Otherwise the pancake doesn't fluff up quite as high as intended. I made mine in a deep-dish pie plate...it would have been better in a very large cast-iron skillet or a small, rectangular baking dish.
It was delicious!
Spring Onion Vegetable Pancake
1 T butter
1 cup or so of sliced spring onions
3/4 c milk
2/3 c flour
2 eggs
1/4 tsp salt (hubby thought it might need a bit more for flavor)
1/2 c cheese (we did without the cheese, which might account for the lack of saltiness)
Preheat oven to 400 degrees F. While oven heats, place butter in 9-inch pie pan and place in oven to melt. Swirl pan to grease bottom and sides. Place spring onions in bottom of the pie pan. Mix milk, flour, eggs and salt with a blender or whisk until smooth. Pour over onions. Bake until puffed and golden brown, 20-25 minutes. Sprinkle cheese on tip, cut into wedges and serve immediately.
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