Tested till perfect Puffy Pancake with Bananas and Strawberries

Puffy Pancake with Bananas and Strawberries

Baked right in the skillet in the oven, this pancake puffs up crisp and golden to form a tender cup for the fruit.

By The Canadian Living Test Kitchen

Source: Mealtimes Made Easy: 2001

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 tbsp 1tbspbutter, softened
  • 4 4eggeggs
  • 1 cup 1cupall-purpose flour
  • 1 cup 1cupmilk
  • 3/4 tsp 3/4tspsalt
  • 2 tbsp 2tbspicing sugar


  • 1 cup 1cuporange juice
  • 1/4 cup 1/4cuppacked brown sugar
  • 4 4bananabananas, sliced
  • 2 tsp 2tspcornstarch
  • 1-1/2 cups 1-1/2cupssliced strawberrystrawberries
  • 4 tsp 4tsprum, (optional)
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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 Information Per serving: about

cal 308 pro 9g total fat 7g sat. fat 3g
carb 55g fibre 3g sodium 373mg

% RDI:

calcium 8 iron 14 vit A 11 vit C 62
folate 26
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