Rating: 5 stars
16 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 15

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!"

Recipe by Cooking Light March 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

141 calories; calories from fat 28%; fat 4.4g; saturated fat 2.3g; mono fat 1.4g; poly fat 0.4g; protein 5.2g; carbohydrates 19.9g; fiber 0.4g; cholesterol 64mg; iron 0.9mg; sodium 222mg; calcium 48mg.
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