Oven-puffed pancake with fresh raspberries

On a lazy Saturday morning, what’s better than pancakes? Special pancakes, the type that puff in the oven. We had just bought some fantastic raspberries, so I had the bright idea that I should make the oven-puffed pancakes topped with raspberries for breakfast. Brilliant! And John loved them, too. But – I must admit – we each had 2 servings, since it was so tasty. A little overboard, but hey – it’s Saturday morning, and it’s not a bad indulgence, overall! 🙂
Raspberry puffed pancake final

Here is what we did:

Oven-puffed pancake with fresh raspberries
Adapted from Cooking Light, Oct 2002
Serves 4

1/3 cup all-purpose flour
1/3 cup skim milk
2 tablespoons granulated sugar
3 large eggs
Cooking spray
1 cup fresh raspberries
1 teaspoon powdered sugar

Preheat oven to 425°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, granulated sugar, and eggs in a bowl, stirring with a whisk until smooth. Pour mixture into an oven-proof medium nonstick skillet coated with cooking spray. Raspberry puffed pancake - pre-cook

Bake at 425° for 18 minutes or until puffy and goldenRaspberry puffed pancake cookingRaspberry puffed pancake post-cook.

Top with raspberries; sprinkle with powdered sugar.RaspberiesRaspberry puffed pancake final

Serve immediately.

Nutritional info:
Calories: 139.6
Total Fat: 4.1 g
Cholesterol: 140.3 mg
Sodium: 63.5 mg
Total Carbs: 19.6 g
Dietary Fiber: 2.4 g
Protein: 6.7 g


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