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.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
50 minIngredients
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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