Mushroom-filled Oven Pancake

Adding mushrooms, onion, and seasonings to an oven pancake makes it a sub¬stantial treat for a family supper. The pancake batter puffs up when it bakes, and stays puffy when you serve it. If you don't have a wide frying pan with an ovenproof handle, you can prepare the filling as directed, and then transfer it to a shallow 3-quart baking dish. (Don't use a heatproof glass dish; it may crack when batter is added.)

INGREDIENTS

• 4 ounces Cheddar cheese
• 2 green onions
• 1/2 pound mushrooms
• 1 small onion
• About 7 tablespoons butter or margarine
• 1 teaspoon dry basil
• 1/2 teaspoon salt
• 1/8 teaspoon each pepper and ground nutmeg
• 4 eggs
• 1 cup all-purpose flour
• 1 cup milk
• Sour cream

METHOD

Preheat oven to 425°.

Insert shredding disc. Shred cheese as directed on page 8; set aside.

Change to slicing disc. Slice green onions; transfer to a small serving bowl and set aside. Slice mushrooms; set aside. Change to metal blade and chop onion.

In a 10-inch frying pan with an ovenproof handle, melt 3 tablespoons of the butter over medium heat. Add chopped onion and mush¬rooms and cook, stirring occasionally, until onion is soft. Stir in basil, salt, pepper, and nutmeg. Tip pan to estimate drippings, then add more butter (about 4 tablespoons) to make about 5 table¬spoons total. Place pan in oven until butter is melted and bubbly. (Or scrape mixture into a shallow 3-quart baking dish, and then place in oven.)

Meanwhile, place eggs and flour in work bowl. With motor running, gradually pour milk through feed tube; continue processing for 30 seconds after the last addition.

Remove pan from oven and quickly pour in batter. Sprinkle with cheese and return to oven. Bake until puffy and well browned (20 to 25 min¬utes). Serve immediately; pass sour cream and green onions at the table. Makes 4 servings.