Oven-Puffed Pancake with Fresh Raspberries

Photo: Karry Hosford
"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

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 425°.

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.

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

Note:

October 2002