This puffy pancake makes an ideal container for stir fried vegetables.

1/2 c. flour
1/2 c. milk
2 eggs
Salt
1 tbsp. vegetable oil
3 tbsp. butter or regular butter
1 lb. mushrooms, quartered
1 lb. green pepper, cut into 1 inch strips
2 c. sliced zucchini
2 c. carrots, cooked and drained
1 c. sliced green onion
1 tsp. dried savory leaves or Italian seasonings
1/8 tsp. pepper
2 c. shredded Gouda cheese (8 oz.)

In 450 degree oven on lowest rack, preheat 10 inch casserole pan (or heavy oven safe 10 inch skillet) 5 minutes.

In bowl using mixer at medium speed, beat flour, milk, eggs and 1/4 teaspoon salt, 2 minutes or until well blended.

Add oil to hot pan, tilting to coat bottom and side. Pour batter into pan. Bake 10 minutes. Reduce heat to 350 degrees and bake 10 minutes or until puffed and browned. (As the pancake bakes, it rises and looks like a popover. As it cools, it will shrink slightly.)

Meanwhile, in 12 inch skillet over medium high heat, melt butter. Add mushrooms, green pepper and zucchini; cook 5 minutes. Stir in carrot, green onions, savory of Italian seasoning, pepper and 3/4 teaspoon salt. Cook until liquid evaporates, about 5 minutes.

Reduce heat to low. Stir in 1 1/2 cups cheese until melted.

Spoon vegetables and cheese mixture into pancake. Sprinkle with remaining 1/2 cup cheese.

Broil 6 inch from source of heat, 1 to 2 minutes or until cheese melts.

Cut into wedges. Serve immediately. Makes 6 servings.