Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

"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

Recipe by Cooking Light October 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:
4 servings (serving size: 1 wedge)
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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, 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.

Nutrition Facts

146 calories; calories from fat 27%; fat 4.4g; saturated fat 1.2g; mono fat 1.5g; poly fat 0.7g; protein 6.6g; carbohydrates 20.2g; fiber 2.4g; cholesterol 159mg; iron 1.4mg; sodium 59mg; calcium 52mg.
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