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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This traditional oven-baked pancake is a sensational way to showcase fruit-and it makes an ideal holiday breakfast or brunch. If you prefer, sprinkle with powdered sugar or serve it with canned pie filling or other fruit. Ingredients:
1 tablespoon butter |
3/4 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1/4 teaspoon salt |
3 eggs, lightly beaten |
3/4 cup 2% milk |
1-1/2 cups sliced fresh strawberries |
2 medium firm bananas, sliced |
whipped cream, optional |
1/4 cup flaked coconut, toasted |
Directions:
1. Place butter in a 9-in. pie plate. Place in a 400° oven for 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, sugar and salt. Stir in eggs and milk until smooth. Pour into prepared pie plate. Bake for 15-20 minutes or until golden brown.
2. In a large bowl, combine strawberries and bananas. Using a slotted spoon, place fruit in center of pancake. Top with whipped cream if desired. Sprinkle with coconut. Serve immediately. Yield: 6 servings.
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