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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 3

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

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