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Oven-Puffed Pancake with Fresh Raspberries

Photo: Karry Hosford
Yield 4 servings (serving size: 1 wedge)
"My mother-in-law was the inspiration for this recipe. She makes oven-puffed pancakes when we visit on holidays and special occassions. I love experimenting, so sometimes I'll stir melted butter into the batter for a richer flavor. You can bake the pancke in a 9-inch pie plate insteaad of a skillet." --CL Reader


  • 1/3 cup all-purpose flour
  • 1/3 cup soy milk
  • 2 tablespoons granulated sugar
  • 3 large eggs
  • Cooking spray
  • 1 cup fresh raspberries
  • 1 teaspoon powdered sugar

Nutrition Information

  • calories 146
  • caloriesfromfat 27 %
  • fat 4.4 g
  • satfat 1.2 g
  • monofat 1.5 g
  • polyfat 0.7 g
  • protein 6.6 g
  • carbohydrate 20.2 g
  • fiber 2.4 g
  • cholesterol 159 mg
  • iron 1.4 mg
  • sodium 59 mg
  • calcium 52 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, soy milk, granulated sugar, and eggs in a bowl, stirring with a whisk until smooth. Pour mixture into a medium nonstick skillet coated with cooking spray. Wrap handle of pan with foil.

  3. Bake at 425° for 18 minutes or until puffy and golden. Top with raspberries; sprinkle with powdered sugar. Serve immediately.