Oven-Puffed Pancake with Fresh Raspberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 Ingredients:
1/3 cup all-purpose flour |
1/3 cup soy milk |
2 tablespoons granulated sugar |
3 large eggs |
cooking spray |
1 cup fresh raspberries |
1 teaspoon powdered sugar |
Directions:
1. Preheat oven to 425°.
2. 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.
3. Bake at 425° for 18 minutes or until puffy and golden. Top with raspberries; sprinkle with powdered sugar. Serve immediately.
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