Puffy Oven Pancake with Berry Topping

Pancakes for four without griddle gridlock? Impress family or friends with a puffy pancake that holds all the berries you want.

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

(24 ratings)

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2	tablespoons butter or margarine
2	eggs
1/2	cup Gold Medal® all-purpose flour
1/2	cup milk
1/4	teaspoon salt
2	cups assorted fresh berries
	Powdered sugar, if desired

1.	Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
2.	In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
3.	Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.
High Altitude (3500-6500 ft): No change.

Variation

You can use your favorite fruit. Sliced peaches or a mixture of berries and peaches makes a tasty combo.

Nutrition Information:

1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 2g); Cholesterol 110mg; Sodium 260mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 7g); Protein 6g Percent Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 6%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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