Quick & Easy Recipe
Puffed Oven Pancake with Brown Sugar-Banana Sauce
Start to finish: 30 minutes
Makes 8 servings
2 tablespoons butter
4 eggs, lightly beaten
2⁄3 cup all-purpose flour
2⁄3 cup fat-free milk
1⁄4 teaspoon salt
1⁄2 cup butter
1⁄3 cup packed brown sugar
3 medium bananas, sliced
2 tablespoons light rum or apple juice
Powdered sugar (optional)
Whipped cream (optional)
Preheat oven to 400°F. Place 2 tablespoons butter in a 12-inch ovenproof skillet. Place skillet in oven for 3 to 5 minutes or until butter is melted.
Meanwhile, in a medium bowl using a wire whisk or rotary beater beat eggs. Add flour, milk, and salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.
For sauce, in a small saucepan combine 1⁄2 cup butter and brown sugar. Cook and stir over medium heat until melted. Add bananas; cook about 2 minutes or until heated through, stirring gently. Carefully stir in rum; heat through.
Spoon sauce over pancake. If desired, sprinkle lightly with powdered sugar and serve with whipped cream. Cut into wedges.
An oven-baked pancake means there’s no need to stand over the skillet flipping individual flapjacks. Instead, create one big pancake that rises like a popover in the oven. Instead of the Brown Sugar Banana Sauce, consider these topping options:
• Sliced fresh peaches or nectarines and maple syrup
• Heated strawberry jam and sliced fresh strawberries
• Honey butter made by combining ¼ cup softened butter with
2 tablespoons honey
• Fresh chopped mangoes and lemon yogurt
Nutrition facts per serving:
290 cal., 17 g total fat (10 g sat. fat),
144 mg chol., 222 mg sodium, 28 g carb., 1 g dietary fiber, 6 g protein.
Credit: Better Homes and Gardens 365 30-Minute Meals. $19.95, John Wiley & Sons.
Photo credit: John Wiley & Sons