| 2/3 | cup water |
| 1/4 | cup butter or margarine |
| 1 | cup Original Bisquick® mix |
| 4 | eggs |
| 1 | to 2 cans (21 oz each) fruit pie filling, any flavor |
| 1. | Heat oven to 400ºF. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. |
| 2. | Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides). |
| 3. | Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately. |
| Not recommended for use. |
|
| Add variety to this showy pancake by combining two different fruit fillings. Strawberries and blueberries, apples and pears, the possibilities are endless! |
|
| To cut the recipe in half, use a 9x1 1/4-inch pie plate and divide the ingredients in half. Beat in one egg at a time. Bake 23 to 28 minutes. Cut into wedges. |
Nutrition Information:
230 ( 100); 11g ( 5g, 1/2g); 120mg; 260mg; 30g ( 1g, 19g); 5g 6%; 0%; 4%; 4% 1/2 ; 1 1/2 ; 0 ; 1/2 ; 1 1/2 2