Puffed Oven Pancake with
Brown Sugar-Banana Sauce
ACTIVE: 15 minutes TOTAL: 35 minutes
Yes, you can enjoy a warm breakfast without a lot of effort! Make the tasty banana
sauce the night before, then reheat it as you bake your puffy oven pancake in the
2 tablespoons butter plus ½ cup, divided
⅔ cup all-purpose flour
⅔ cup nonfat milk
¼ teaspoon salt
⅓ cup packed brown sugar
3 medium bananas, sliced
2 tablespoons light rum or apple juice
Powdered sugar (optional)
Whipped cream (optional)
1. Preheat oven to 400°F. Place 2 tablespoons butter in a 12-inch oven-proof skillet.
Place skillet in oven for 3 to 5 minutes or until butter is melted.
2. Meanwhile, beat eggs in a medium bowl. Add flour, milk and salt; beat until smooth.
Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until the pancake
is puffed and well browned.
3. For sauce, combine the remaining ½ cup butter and brown sugar in a small saucepan.
Cook and stir over medium heat until melted. Add bananas; cook about 2 minutes or until
heated through, stirring gently. Carefully stir in rum (or apple juice); heat through.
4. To serve, spoon sauce over pancake. If desired, sprinkle lightly with powdered sugar and
serve with whipped cream. Cut into wedges and serve warm.
Calories 290, Fat 17g, (sat 10g), Cholesterol 144mg, Carbs 28g, Fiber 1g, Total sugars 16g,
Protein 6g, Sodium 222mg, Potassium 252mg.