Asian Oven Pancake

Categories: dinner, not tried

Ingredients

• 1/3 cup water
• 2 tablespoons margarine or butter
• 1/2 cup Original Bisquick
• 2 eggs
• 1 tablespoon vegetable oil
• 1 medium stalk celery, cut into 1/4 inch diagonal slices (1/2 cup)
• 1 medium carrot, thinly sliced (1/2 cup)
• 1/3 cup red bell pepper strips
• 1/2 cup bean sprouts
• 1/3 cup sliced mushrooms
• 2 medium green onions, thinly sliced (2 tablespoons)
• 1 can (8 ounces) bamboo shoots, drained
• 1 clove garlic, finely chopped
• 1/4 cup teriyaki baste and glaze
• 1/4 cup cashew halves

Directions

1. Heat oven to 400 degrees.

2. Generously grease pie plate, 9 by 1 1/4 inches.

3. Heat water and margarine to boiling in 1 quart saucepan; reduce heat to low.

4. Add Bisquick all at once.

5. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

6. Beat in eggs, one at a time, using spoon; beat until smooth and glossy.

7. Spread in pie plate (do not spread up sides).

8. Bake 20 to 25 minutes or until puffed and dry in center.

9. While pancake is baking, heat oil in 10 inch skillet over medium-high heat.

10. Cook celery, carrot, and bell pepper in oil 2 minutes, stirring occasionally.

11. Stir in bean sprouts, mushrooms, onions, bamboo shoots, and garlic.

12. Cook 1 to 2 minutes, stirring occasionally, until mushrooms are tender.

13. Stir in teriyaki glaze; cook 2 minutes.

14. Spoon over hot pancake.

15. Sprinkle with cashews.

16. Cut into 4 wedges.

17. Serve immediately.

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