"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
1 cup fresh raspberries
1 teaspoon powdered sugar
How to Make It
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.
This recipe puffs up beautifully in the oven! I followed the directions exactly but used skim milk instead of soy milk. I thought is was a little eggy, too; like a thick crepe. It was a little bland but maybe a flavored syrup would help. I will not make this again but did find it quick and easy to make.
This was a nice light, lightly-sweet pancake, although nothing special. The raspberries in the center made the pancake a little soggy, so I might use something like a raspberry syrup next time. Great crispness to the edges.
This did not work with a pie plate at all, but worked perfectly with a nonstick pan. When the pancake comes out of the oven and falls, it is the consistency and taste of q thick crepe. My family tried it with the suggested toppings as well as wig just powdered sugar both were good. This was easy and tasty, would make again. Did not find it eggy or have any of the other problems that were commented on, but I followed the recipe exactly.
This was a perfectly tasty recipe, but not what I expected. I agree with one of the other reviewers who said this was very eggy. From the name of the recipe I expected a fluffy giant pancake, but what I got was a firm eggy creation. I altered the recipe a bit so I'm not sure if that affected it. I used whole wheat flour instead of AP, skim milk instead of soy, and egg whites instead of whole eggs. I also added a bit of cinnamon and vanilla extract and served with a fresh strawberry sauce. The batter was very thin so I did expect this wouldnt have a traditional pancake texture, although I still sort of hoped it would. I baked mine in a 9" glass baking dish which worked perfectly (no burning, no sticking!) Incredibly simple and quick recipe, just not what I expected is all.
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