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Puffy Pancake with Fruit

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Betty Crocker Kitchens
Updated Sep 17, 2008
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A store-bought fruit pie filling is the secret to this impressive, easy-to-make pancake.

Puffy Pancake with Fruit

  • Prep Time 10 min
  • Total 45 min
  • Servings 8
  • Ingredients 5
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. 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.
  • Step 
    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).
  • Step 
    3
    Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

Nutrition

230 Calories
11g Total Fat
5g Protein
30g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
5g
25%
Trans Fat
1/2g
Cholesterol
120mg
40%
Sodium
260mg
11%
Potassium
95mg
3%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
5%
Sugars
19g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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