Mediterranean Oven Pancake

Enjoy a refreshing Greek-style zucchini and olive salad in a light and chewy puffed bread shell you can eat.

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Prep Time 10 min
Total Time 35 min
Servings 0

Ingredients

2: tablespoons butter or margarine

1/2: cup Gold Medal® all-purpose flour

1/2: cup milk

1/4: teaspoon Italian seasoning

1/4: teaspoon salt

2: eggs

1: teaspoon butter or margarine

2: cups julienne strips zucchini

1: package (4 ounces) feta cheese, crumbled (1 cup)

10: Greek olives, pitted and cut in half

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Directions

1 Heat oven to 425ºF. Heat 2 tablespoons butter in pie plate, 9x1 1/4 inches, in oven about 4 minutes or until hot and bubbly.
2 Beat flour, milk, Italian seasoning, salt and eggs with hand beater until well blended. Pour into pie plate. Bake uncovered 20 to 25 minutes or until side of pancake is puffed and deep golden brown.
3 While pancake is baking, melt 1 teaspoon butter in 10-inch skillet over medium heat. Cook zucchini in butter about 2 minutes, stirring frequently, until crisp-tender. Carefully stir in cheese.
4 Spoon zucchini mixture onto center of pancake. Sprinkle with olives.

EXPERT TIPS

Expert Tips

This pretty puffed shell is very versatile, have fun thinking up your own filling ensembles anything goes from crisp salad greens to savory pasta main dishes.

Hand beater not handy? Use a wire whisk instead.

Got questions? Our experts have the answers. Ask Betty now.