Sunday, October 19, 2008

Puffy Oven Pancake

By Vera - Brenda showed this to me out of the Betty Crocker Cook Book.

2 Tbsp. stick margarine or butter
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp. salt
Lemon juice and powdered sugar or cut-up fruit, if desired.

Heat oven to 400 degrees. Melt margarine in pie plate (use a 9x9 square pan because I don't have a pie plate); brush margarine on side of pie plate.

Beat eggs slightly in medium bowl with wire whisk or had beater. Beat in remaining ingredients except lemon juice just until mixed (do not over beat). Pour into pie plate.

Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar.

Serves 2 to 4.

Apple oven pancake:
Prepare Puffy Oven pancake as directed above - except sprinkle 2 Tbsp. packed brown sugar and 1/4 tsp. ground cinnamon evenly over melted margarine in pie plate. Arrange 1 cup thinly sliced, peeled baking apple (1 medium) over sugar. Pour batter over apple. Bake 30 to 35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.

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