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!"
Cooking Light MARCH 2001
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.
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