2 eggs
1/2 c. flour
1/2 c. skim milk
1/4 tsp. salt

Mix all together until smooth.

2 tbsp. butter
2 c. raw turkey chunks
1 c. fresh mushrooms, quartered
1 c. (1/4 in.) bias cut carrots
1 c. (1/4 in.) sliced zucchini
1 c. broccoli flowerets
1/4 c. sliced stuffed olives (optional)
1/2 tsp. salt
Ground pepper
1/4 lb. Gouda cheese, grated

Heat 9 inch oven proof skillet on lowest shelf until very hot. Add 1 tablespoon butter, rotating to coat pan. Add pancake batter and return to oven. Bake 10 minutes at 450 degrees; reduce heat to 350 degrees and bake 10 minutes longer.

Meanwhile, saute turkey in remaining butter until lightly browned. Add vegetables and continue to cook about 7 minutes; vegetables will still be crunchy. Add salt, olives, pepper and all but 2 tablespoons cheese. Heat on low to melt cheese and coat turkey and vegetables. Transfer all to baked pancake and sprinkle with cheese. Broil 1 to 2 minutes until cheese is melted and lightly browned. Serves 5 to 6.

NOTE: You can also use cauliflower, asparagus or fresh green beans. The Dutch Pancake will rise very high during baking and fall very flat in the center. It will form a shell to serve the turkey and vegetables in.