Dutch Pancake with Veggies

from Jeannette
1/2 cup unsifted flour
1/2 cup milk
2 eggs
1/4 tsp salt

In bowl using mixer at medium speed, beat flour, milk, eggs and salt for 2 minutes until smooth..

Preheat oven to 450.  On lowest rack, heat 10" round casserole pan or oven-safe 10" skillet for 5 minutes.
Add oil to hot pan, tilting pan to coat bottom and side.  Pour batter into pan.
Bake 10 minutes.  Reduce temperature to 350 and bake 10 minutes more or until pancake is puffy and brown.  (As pancake bakes, it rises like a popover; as it cools, it will shrink slightly.)  Makes one pancake.
Make next part while pancake cooks:

Vegetable filling:
In 12" skillet over medium-high heat, melt 2 Tbl butter and 1 Tbl olive oil
Add 1 lb mushrooms, quartered
1 large green pepper, cut into 1 inch strips
2 cups sliced zucchini
Cook 5 minutes
Stir in:
2 cups sliced carrots, cooked and drained
1 cup sliced green onions
1 tsp dried savory leaves
3/4 tsp salt
1/8 tsp pepper
Cook until liquid evaporates, about 5 minutes

Reduce heat to low.  Stir in 1 1/2 c shredded Gouda cheese until melted.

Spoon filling into pancake.  Sprinkle with 1/2 cup shredded Gouda cheese.
Broil 6" from source of heat 1 to 2 minutes or until cheese melts.  Cut into wedges.  Makes 4-6 servings.