PUFFY OVEN PANCAKE
Number Of Ingredients 0
Steps:
- 1. Heat oven to 400°. Melt butter in pie plate, 9 X 1 1/4 inches, in oven brush butter over bottom and side of pie plate.2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat or pancake may not puff). Pour into pie plate.3. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar or topped with fruit.*Spreads with at least 65% vegetable oil can be used.**Do not use self-rising flour.NUTRITION FACTS: 1 Serving: Calories 315 (Calories from Fat 160) Fat 18g (Saturated 10g) Cholesterol 245mg Sodium 460mg Carbohydrate 27g (Dietary Fiber 1g) Protein 12g % DAILY VALUE: Vitamin A 18% Vitamin C 0% Calcium 10% Iron 12% DIET EXCHANGES: 2 Starch 1 Lean Meat 2 FatApple Oven Pancake: Make Puffy Oven Pancake as directed-except sprinkle 2 tablespoons packed brown sugar and 1/4 teaspoon ground cinnamon evenly over melted butter in pie plate. Arrange 1 cup thinly sliced peeled baking apple (1 medium) over sugar. Pour batter over apple. Bake 30 to 35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.Double Oven Pancake: Melt 1/3 cup butter in rectangular pan, 13 X 9 X 2 inches. Use 4 large eggs, 1 cup all-purpose flour, 1 cup milk and 1/4 teaspoon salt.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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