Vegetable Filled Pancake - cooking recipe

Ingredients

1/2 c. flour
1/2 c. milk
2 eggs
salt (optional)
1 Tbsp. vegetable oil
3 Tbsp. butter
1 lb. mushrooms, quartered
1 green pepper in thin strips
2 c. sliced zucchini, cooked for 5 minutes
2 c. sliced carrots, cooked and drained
1 c. sliced green onions
1 tsp. dried savory
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. shredded Cheddar cheese

Preparation

For pancake: Mix flour, milk, salt and eggs. Beat until well blended.
In 450\u00b0 oven preheat 10-inch casserole or ovenproof skillet for 5 minutes.
Add oil to hot pan and tilt to coat bottom and sides.
Pour batter into pan and bake 10 minutes at 450\u00b0. Reduce heat to 350\u00b0 and bake 10 minutes.