Fruity German Oven Pancakes
German Oven Pancakes recipe
Yield
2 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 177 | ml |
liquid egg substitute
or 3 large eggs |
|
| 118 | ml |
milk, skim
|
|
| 25 | ml |
margarine
soft |
|
| 473 | ml |
fruit
sliced |
* |
| 3E+1 | ml |
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.
