Fruity Puff Oven Pancakes
Fruity Puff Oven Pancakes recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pancakes | |||
| 4 | tablespoons |
butter
|
|
| 4 | large |
eggs
|
|
| ⅔ | cup |
milk
|
|
| ⅔ | cup |
pancake mix
|
* |
| Fruit topping | |||
| 10 | ounces |
assorted fruits
|
|
| ¼ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pancakes | |||
| 6E+1 | ml |
butter
|
|
| 4 | large |
eggs
|
|
| 158 | ml |
milk
|
|
| 158 | ml |
pancake mix
|
* |
| Fruit topping | |||
| 289 | ml/g |
assorted fruits
|
|
| 59 | ml |
powdered sugar
|
|
Directions
Preheat oven to 450.
Melt 2 tablespoons butter in each of two 9" pie plates or cast-iron pans in oven.
In blender, combine eggs, milk, and pancake mix.
Pour batter into pie plates.
Bake about 18 minutes, until pancakes are puffy and browned.
Do not open oven while pancakes are cooking.
Spoon fruits on top of each warm Puff Oven Pancake.
Drizzle a bit lemon juice over top of each warm Puff Oven Pancake if desired.
Sprinkle powdered sugar over top.
Serve immediately.
