Oven-Puffed Pancake

Oven-Puffed Pancake Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
According to one online reviewer this breakfast dish is "Yummy! I topped the pancake with strawberries and whipped cream - it tasted very decadent. My family ate every last tasty morsel!"

Yield:

4 servings

Recipe from

Nutritional Information

Calories 141
Caloriesfromfat 28 %
Fat 4.4 g
Satfat 2.3 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 5.2 g
Carbohydrate 19.9 g
Fiber 0.4 g
Cholesterol 64 mg
Iron 0.9 mg
Sodium 222 mg
Calcium 48 mg

Ingredients

1/2 cup all-purpose flour
1/2 cup fat-free milk
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
1 tablespoon butter
Powdered sugar (optional)

Preparation

Preheat oven to 425°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.

Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake at 425° for 18 minutes or until golden. Sprinkle with powdered sugar, if desired. Cut into quarters; serve immediately.

Note:

March 2001
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