Fruity German Oven Pancakes
47
German Oven Pancakes recipe
Ingredients
| ½ | cup |
all-purpose flour
|
|
| ¾ | cup |
liquid egg substitute
or 3 large eggs |
|
| ½ | cup |
milk, skim
|
|
| 5 | teaspoons |
margarine
soft |
|
| 2 | cups |
fruit
sliced |
* |
| 2 | tablespoons |
powdered sugar
or less, or maple syrup |
|
| 1 | wedges |
lemon
|
* |
Directions
Preheat oven to 450 degrees.
Gradually add flour to egg substitute, beating with rotary beater or in blender.
Stir in milk and melted margarine.
Lightly oil or spray with nonstick spray a 9 inch; or 10 inch ovenproof skillet (round cake pan works well.) Bake for 20 minutes.
(Pancake will form a well in the center and sides will puff up).
Spoon fruit into center of the pancake.
Loosen pancake from pan with wide spatula and cut into wedges with sharp knife.
Serve immediately with powdered sugar, and/or maple syrup, and lemon wedges.
Note: This pancake can also be served as a light dessert with some ice cream on top, and drizzle a bit maple syrup or jam over. Yum.
Nutrition Facts
Serving Size 206g (7.3 oz)Amount per Serving
Calories 32936% of calories from fat
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
11%
Trans Fat
0g
Cholesterol 2mg
1%
Sodium 327mg
14%
Total Carbohydrate
12g
12%
Dietary Fiber 1g
3%
Sugars g
Protein
33g
Vitamin A 15%
•
Vitamin C 1%
Calcium 13%
•
Iron 19%
* based on a 2,000 calorie diet
How is this calculated?
