Puffy Pancake with Bananas and Strawberries

Author: Canadian Living

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

Ingredients

  • 1 tablespoon butter softened
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 3/4 teaspoons salt
  • 2 tablespoons icing sugar
Topping:
  • 1 cup orange juice
  • 1/4 cup packed brown sugar
  • 4 bananas sliced
  • 2 teaspoons cornstarch
  • 1 1/2 cup sliced strawberry
  • 4 teaspoons rum (optional)

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
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 62.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Puffy Pancake with Bananas and Strawberries

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