This was a delicious breakfast! I sliced up a banana and placed it on the bottom of the skillet after melting the butter and before pouring in the batter and then topped it with some blueberries before putting it in the oven. The fruit additions made it more interesting and soooo good. I would compare it to a clafoutis in that the texture was sort of custardy.
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
More From Cooking Light
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
- 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.
Oven-Puffed Pancake Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Kid-Friendly, Quick/Easy
- MAIN INGREDIENT: Eggs
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
More Recipes for Breakfast/Brunch
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German Pancake
Real Simple -
Apple Oven Cake
Sunset
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