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Puffy Oven Pancake with Berry Topping

  • Prep 10 min
  • Total 40 min
  • Ingredients 7
  • Servings 4

Ingredients

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
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
2g
Cholesterol
110mg
36%
Sodium
260mg
11%
Potassium
160mg
5%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
10%
Sugars
7g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 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
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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

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

Directions

  • 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.

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

Rate and Comment

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