“From Vegetarian Times.”

Ingredients Nutrition


  1. Preheat an oven to 400°; preheat a 5 or 6-inch round baking dish; melt 2 tablespoons of butter in the baking dish.
  2. Beat the eggs, milk, flour together until smooth; season with salt and pepper.
  3. When the butter is melted, pour the egg mixture into the baking dish and place in the oven; bake for 15 minuutes or until puffed and golden.
  4. Meanwhile, heat 1 teaspoon of the remaining butter in a skillet over medium heat.
  5. When hot, stir/saute the onion until translucent (about 5 minutes); add in the peas and bell pepper; cook for 2 more minutes; scrape mixture into a bowl and set aside.
  6. Slice the mushroom caps and stems thinly; heat the remaining 2 teaspoons butter in the skillet over med heat.
  7. When hot, stir/saute the mushrooms for 5 minutes or until browned.
  8. Add in the wine and cheese; return the onion mixture to the skillet; season to taste with salt and pepper; cook 2-3 minutes or until the mushrooms are cooked through.
  9. Remove pancake from oven, heap the mushroom mixture into the center; garnish with fresh thyme and serve.
  10. The pancake may deflate slightly as it cools.

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