Pancake Shell:
1 tablespoon butter
3 eggs
½ cup milk
¼ cup all-purpose flour
1 tablespoon sugar
1 tablespoon grated lemon peel
½ teaspoon salt
While oven is preheating to 450 degrees F. melt butter in 9-inch pie plate. Beat remaining pancake shell ingredients together with rotary beater until smooth. Pour batter into hot buttered pie plate; bake 8 minutes. Reduce heat to 375 degrees F.; bake an additional 8 minutes or until golden brown. (Surface should be irregular with high sides.)
Scrambled eggs:
12 eggs
¾ cup milk
1 tablespoon chopped chives
1 ½ teaspoons salt
1/8 teaspoon pepper
¼ cup butter
While pancake is baking, blend eggs, milk, chives, salt and pepper, until thoroughly mixed. Heat butter in 10-inch skillet over medium heat until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw a pancake turner completely across bottom and around sides of pan, forming large soft curds. Avoid constant stirring. Cook until eggs are thickened throughout but still moist.
Toppings:
Mushrooms
Green peppers
Cherry tomatoes
Cheddar Cheese
To Serve: immediately after removing pancake shell from oven, spoon scrambled eggs into pancake shell, mounding them at center. Sprinkle desired topping in a ring around inside edge of pancake shell. Cut into wedges; serve immediately. Makes 8 servings
