Oven-Puffed Pancake with Fresh Raspberries

"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