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    Oven-Puffed Pancake


    Source of Recipe


    From Cooking Light Magazine, March 2001

    Recipe Introduction



    This quick-to-mix pancake puffs up nicely in the oven, but don't be alarmed when it deflates as soon as you take it out -- it's supposed to. Serve with sliced fruit. 1/2 cup all-purpose flour

    List of Ingredients





    Makes 4 servings




    1/2 cup nonfat milk
    2 tablespoons granulated sugar
    1/4 teaspoon salt
    1 egg
    1 egg white
    1 tablespoon butter
    Powdered sugar (optional)

    Recipe



    Preheat oven to 425 degrees.

    Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, sugar, salt, egg and egg white; stir until moist. Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake 18 minutes or until golden. Sprinkle with powdered sugar, if desired. Cut into quarters; serve immediately.


    Calories: 141 (15% from protein, 57% from carbohydrate, 28% from fat) Protein: 5.1 grams Total fat: 4.5 grams Saturated fat: 2.3 grams Cholesterol: 62 mg Sodium: 220 mg Carbohydrate: 19.8 grams Dietary fiber: 0.5 gram Exchanges: 1 starch, 1/2 meat, 1/2 fat

 

 

 

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