Asian Oven Pancake: The Best Asian Oven Pancake Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Asian Oven Pancake

Serves: 4

Print this Recipe

   1/3 cup water
   2 tablespoons margarine or butter
   1/2 cup Original Bisquick®
   2 eggs
   1 tablespoon vegetable oil
   1 medium celery stalk, cut into 1/4-inch diagonal slices (1/2 cup)
   1 medium carrot, thinly sliced (1/2 cup)
   1/3 cup red bell peppers strips
   1/2 cup bean sprouts
   1/3 cup sliced mushrooms
   2 medium green onions, thinly sliced (2 tablespoons)
   1 (8-ounce) jar bamboo shoots, drained
   1 clove finely chopped garlic
   1/4 cup teriyaki sauce baste and glaze (from 12-ounce bottle)
   1/4 cup cashew nuts halves

Get 150 more recipes like this for ONLY $1

Asian Oven Pancake is from the Cook'n with Betty Crocker collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Heat oven to 400°. Generously grease pie plate, 9 x 1 1/4 inches. Heat water and margarine to boiling in 1-quart saucepan; reduce heat to low. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

2. Beat in eggs, one at a time, using spoon; beat until smooth and glossy. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.

3. While pancake is baking, heat oil in 10-inch skillet over medium-high heat. Cook celery, carrot and bell pepper in oil 2 minutes, stirring occasionally. Stir in bean sprouts, mushrooms, onions, bamboo shoots and garlic. Cook 1 to 2 minutes, stirring occasionally, until mushrooms are tender. Stir in teriyaki glaze; cook 2 minutes. Spoon over hot pancake. Sprinkle with cashews. Cut into four wedges. Serve immediately.

HIGH ALTITUDE (3500 to 6500 feet): No changes.

NUTRITION FACTS: 1 Serving:; Calories 220 (Calories from Fat 130); Fat 14g (Saturated 6g); Cholesterol 120mg; Sodium 1000mg; Carbohydrate 18g (Dietary Fiber 2g); Protein 8g % DAILY VALUE:; Vitamin A 32%; Vitamin C 12%; Calcium 8%; Iron 8% DIET EXCHANGES:; 1 Starch; 1 Vegetable; 2 Fat

BETTY'S TIP: Bottled teriyaki sauces vary from brand to brand. Some are thick, and others are much thinner. We recommend using teriyaki baste and glaze. It's thicker than the sauces and coats the vegetables nicely.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us