Oven-Puffed Pancake

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 28%
  • Fat: 4.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.2g
  • Carbohydrate: 19.9g
  • Fiber: 0.4g
  • Cholesterol: 64mg
  • Iron: 0.9mg
  • Sodium: 222mg
  • Calcium: 48mg

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

  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.
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