Puffy oven pancake
2 To 4 serve
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or butter |
| 2 | larges | Eggs |
| ½ | cup | All-purpose flour |
| ½ | cup | Milk |
| ¼ | teaspoon | Salt |
| Lemon juice and powdered sugar or fruit (opt) | ||
Directions
Heat oven to 400 degrees. Melt butter in 9-inch pie plate in oven.
Remove from oven and brush with margarine up sides of plate. Beat eggs slightly in medium bowl with a wirre whisk or hand beater. Beat flour, milk and salt just until mixed. Pour in pie plate. Bake 25 to 30 minutes or until ouffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar. Variation: Sprinkle 2 tablespoons packed brown sugar and ¼ teaspoon ground cinnamon evenly over melted margarine in pie plate. Arrange 1 cup thinly sliced, peeled apple (1 medium) over sugar. Pour batter over apple.
Bake 30 to 35 minutes, Immediately loosen edge of pancake and turn upside down onto heat proof serving plate.
Nutritional info per serving: 315 cal; 18g fat (50%), 28 carb, 11g pro
Source: Betty Crocker's New Cookbook Miami Herald, 5/9/96 format by Lisa Crawford, 7/19/96