Cheesy Beef Broccoli in a Fluffy German Pancake

German Pancake

3/4 Cups all-purpose Flour
3/4 Cups Milk
6 Eggs
1/8 teaspoon Salt (Optional)
3 Tablespoon butter

Filling

1LBS Ground Beef
1LBS Broccoli, Chopped
1 Large Onion, Chopped
1 Cup Celery, Chopped
1(10.75) Cheddar Cheese Soup
2 Cups Cheddar Cheese, Grated
1 Cup Cream
1 Teaspoon Worcestershire Sauce
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
1/2 Tablespoon Onion Powder
1 Tablespoon Garlic Powder

Diabetic Friendly:
Replace the flour for whole wheat flour and you will bring the Carbohydrates to 19.7g, There isn’t much else I can suggest except not adding the German Pancake which would then bring the total to 11.4.

Tip: Serve with a salad, you may think about adding other vegetables that will go with Broccoli and cheese.

For Left over: The filling is freeze able, and can be turn into soup, added to a casserole, or over egg noodles.

For Single People: Package it up into serving sizes best suited for yourself and plan to have it as one of the dishes suggested in the left overs.

German Pancake

Place butter in Microwave to melt and add some to each small Pyrex 2 cup dish, or small pie plate and more it around, then in a bowl mix together eggs, flour, milk and salt if your using it. Add 1/3 cup of the batter to each dish and bake in the oven for 10 minutes at 425 degrees, bake 18-20 minutes or until pancake is golden brown.

Filling

Saute onions, then brown meat, add celery, and broccoli before covering for 5 minutes, or until they are a brighter green. Drain moisture place back into pan before adding soup, cheese, cream, spices. Mix and stir until mix is fully warm.

Serving Size: 1/3 cups batter, and 1.5 cups filling.