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.
This Asian Oven Pancake recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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