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Puff Pancake

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Submitted by lnhards

Puff Pancake recipe

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

158
CUP ML ALL-PURPOSE FLOUR
ll-purpose
158
CUP ML MILK
2 2
LARGE LARGE EGGS
21 606.9
OUNCES ML/G BLUEBERRY PIE FILLING *
1 1
EACH EACH NECTARINES
and *

Directions

Generously grease the bottom and sides of a 9 inch pie pan; set aside.

DO NOT USE NONSTICK SPRAY COATING.

In a small mixing bowl combine flour, milk and eggs.

Beat well. Pour into the prepared pan. Bake in a 425℉ (220℃) oven for 25 to 30 minutes or until puffed and golden.

Meanwhile, in a medium saucepan heat pie filling until warm. Spoon onto center of puffed pancake.

Top with nectarine slices.

To serve, cut pancake into wedges with a table knife.

If desired, garnish with peppermint leaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 87 24% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 35mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 0%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
 
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