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Oven-Puffed Pancake

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings
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!"

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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.