Puff Pancake
Puff Pancake recipe
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
all-purpose flour
ll-purpose |
|
| ⅔ | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 21 | ounces |
blueberry pie filling
|
* |
| 1 | each |
nectarines
and |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
all-purpose flour
ll-purpose |
|
| 158 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 606.9 | ml/g |
blueberry pie filling
|
* |
| 1 | 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.
