Puffy Pancake with Fruit

Puffy Pancake with Fruit

A store-bought fruit pie filling is the secret to this impressive, easy-to-make pancake.

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Add variety to this showy pancake by combining two different fruit fillings. Strawberries and blueberries, apples and pears, the possibilities are endless!
How-To
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:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 5g,
    • Trans Fat 1/2g),
  • Cholesterol 120mg;
  • Sodium 260mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 1g,
    • Sugars 19g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.