Try this delightful dish some Sunday morning for an exciting and fun breakfast. This beautiful puffy pancake looks and serves so well and it really is easy to prepare.
3 tablespoons butter
1 cup flour
1 cup milk
1/4 teaspoon salt
4 eggs
Melt butter in a 9x13-inch pan and spread evenly. Beat together the flour, milk, salt and eggs until thoroughly blended. Pour batter into prepared pan.
Bake in a 400° oven for about 30 minutes or until pancake is puffed and golden. Sprinkle generously with sifted powdered sugar and serve with one of the following toppings. Serves 6.
Honey Orange:
Heat together 1 cup honey and 3 ounces concentrated orange juice
until blended. Spoon over pancake to taste. Unused honey can be
stored in the refrigerator.
Yogurt and Strawberries:
Serve pancake with a dollop of non-fat yogurt and sliced strawberries.
Cinnamon Sugar:
Sprinkle top with cinnamon sugar to taste and serve with a dollop
of low-fat sour cream and strawberry jam.
Apples and Raisins:
Cook together 3 cups sliced apples, 1/2 cup yellow raisins, 1/4
cup sugar, 1/3 cup orange juice, 1 thin slice lemon and 1 teaspoon
vanilla until apples are soft. Sprinkle top of pancake with cinnamon
sugar and serve with cooked apples.
Strawberry Orange Topping:
In a bowl, combine 1 package (10 ounces) frozen sliced strawberries
with 3 ounces concentrated frozen orange juice. Serve pancake
with a dollop of sour cream and a few tablespoons of Strawberry
Orange Topping.
Cinnamon Brown Sugar:
In a bowl, stir together 1 cup low-fat sour cream with 2 tablespoons
brown sugar and cinnamon to taste. Allow to stand until sugar
is dissolved.
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