Elegant Puffy Pancakes
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.

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