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Oven-Puffed Pancake with Fresh Raspberries

Cooking Light
Oven-Puffed Pancake with Fresh Raspberries
Photo: Karry Hosford
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Worthy of a Special Occasion

"My mother-in-law was the inspiration for this recipe. She makes oven-puffed pancakes when we visit on holidays and special occassions. I love experimenting, so sometimes I'll stir melted butter into the batter for a richer flavor. You can bake the pancke in a 9-inch pie plate insteaad of a skillet." --CL Reader

Yield: 4 servings (serving size: 1 wedge)

Ingredients

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

Preparation

Preheat oven to 425°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soy milk, granulated sugar, and eggs in a bowl, stirring with a whisk until smooth. Pour mixture into a medium nonstick skillet coated with cooking spray. Wrap handle of pan with foil.

Bake at 425° for 18 minutes or until puffy and golden. Top with raspberries; sprinkle with powdered sugar. Serve immediately.

Nutritional Information

Calories:
146 (27% from fat)
Fat:
4.4g (sat 1.2g,mono 1.5g,poly 0.7g)
Protein:
6.6g
Carbohydrate:
20.2g
Fiber:
2.4g
Cholesterol:
159mg
Iron:
1.4mg
Sodium:
59mg
Calcium:
52mg
Cooking Light, OCTOBER 2002

Member Ratings and Reviews

5 stars

This was a perfectly tasty recipe, but not what I expected. I agree with one of the other reviewers who said this was very eggy. From the name of the recipe I expected a fluffy giant pancake, but what I got was a firm eggy creation. I altered the recipe a bit so I'm not sure if that affected it. I used whole wheat flour instead of AP, skim milk instead of soy, and egg whites instead of whole eggs. I also added a bit of cinnamon and vanilla extract and served with a fresh strawberry sauce. The batter was very thin so I did expect this wouldnt have a traditional pancake texture, although I still sort of hoped it would. I baked mine in a 9" glass baking dish which worked perfectly (no burning, no sticking!) Incredibly simple and quick recipe, just not what I expected is all.04/30/09

5 stars

These are very easy to make. My kids loves these loaded with apples, strawberries, raspberries, and bananas. The lightened version is really good, but adding a bit of melted butter, vanilla, and cinnamon really makes them heavenly! 02/19/08