Baked right in the skillet in the oven, this pancake puffs up crisp and golden to form a tender cup for the fruit.
- Portion size 6 servings
- Credits : Mealtimes Made Easy: 2001
Ingredients
Topping:
Method
Brush butter inside 12-inch (30 cm) ovenproof skillet; heat in 450°F (230°C) oven for 5 minutes. Meanwhile, in large bowl, whisk together eggs, flour, milk and salt until smooth.
Pour into pan. Return to oven; bake for 15 minutes. Reduce heat to 350°F (180°C); bake for 10 minutes or until puffed and browned. Loosen with metal spatula; if desired, slide onto serving platter.
Topping: Meanwhile, in separate skillet, bring orange juice and sugar to boil over medium-high heat, stirring; boil for 1 minute. Add bananas; reduce heat to medium and cook for 1 minute.
Dissolve cornstarch in 1 tbsp (15 mL) water; add to pan and cook, stirring, for 1 minute or until thickened. Stir in strawberries, and rum (if using). Spoon onto centre of pancake; sprinkle with icing sugar.
Nutritional facts <b>Per serving:</b> about
- Sodium 373 mg
- Protein 9 g
- Calories 308.0
- Total fat 7 g
- Saturated fat 3 g
- Total carbohydrate 55 g
%RDI
- Iron 14.0
- Folate 26.0
- Calcium 8.0
- Vitamin A 11.0
- Vitamin C 62.0
