Tropical Puff Pancake
Made this tropical puff pancake for breakfast today, and made it healthier with whole wheat flour and just egg whites (see the linked recipe below). I used fresh pineapples to make the pineapple sauce, and it was delicious with pancake.
Ingredients
| Pancake | |||
| 1 | tablespoon |
vegetable oil
|
|
| ⅔ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
margarine
or butter, melted |
|
| Filling | |||
| 1 | teaspoon |
cornstarch
|
|
| 8 | ounces |
pineapple tid-bits
undrained |
|
| ½ | cup |
coconut
|
* |
| 1 | medium |
bananas
sliced |
|
Directions
Heat oven to 425.
Place oil in 10-inch ovenproof skillet; heat in oven until oil is hot, about 10 to 12 minutes.
Meanwhile, in small bowl combine flour, baking powder, salt and eggs; beat at medium speed until well blended.
Gradually stir in milk and margarine.
Pour batter into hot skillet.
Bake at 425℉ (220℃) for 15 minutes.
Reduce oven temperature to 375℉ (190℃).
Bake an additional 10 to 12 minutes or until puffed and golden brown.
A well will form in center and edges will puff up.
In a small saucepan, combine cornstarch and pineapple.
Cook over medium-low heat until slightly thickened, stirring occasionally.
Fold in coconut and banana slices.
Remove pancake from oven; spoon filling into center.
Serve immediately.
Pancake will collapse as it cools.
Also works well with apple slices and cinnamon.
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Nutrition Facts
Serving Size 213g (7.5 oz)
