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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 27%
  • Fat: 4.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.6g
  • Carbohydrate: 20.2g
  • Fiber: 2.4g
  • Cholesterol: 159mg
  • Iron: 1.4mg
  • Sodium: 59mg
  • Calcium: 52mg

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

  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.
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