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- 2 tablespoons butter
- 4 eggs
- 2/3 cup all-purpose flour
- 2/3 cup fat-free milk
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/3 cup packed brown sugar
- 3 medium bananas, sliced
- 2 tablespoons light rum or apple juice
- Powdered sugar (optional)
- Whipped cream (optional)
1. Preheat oven to 400 degrees F. Place the 2 tablespoons butter in a 12-inch oven-going skillet or round heavy metal baking pan. Place skillet in oven for 3 to 5 minutes or until butter is melted.
2. Meanwhile, in a medium bowl beat eggs with a wire whisk or rotary beater. Add flour, milk, and salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.
3. For brown sugar-banana sauce, in a small saucepan combine the 1/2 cup butter and the brown sugar. Cook and stir over medium heat until melted. Add bananas; cook about 2 minutes or until heated through, stirring gently. Carefully stir in rum; heat through.
4. To serve, spoon sauce over pancake. If desired, sprinkle lightly with powdered sugar and serve with whipped cream. Serve warm.
- Prepare brown sugar-banana sauce as directed in Step 3. Place in an airtight container; seal and chill for up to 24 hours. To serve, place in a small saucepan. Cook and stir over medium-low heat until heated through. Prepare Puffed Oven Pancake as directed. Serve pancake with brown sugar-banana sauce.
- Servings Per Recipe 8,
- cal. (kcal) 290,
- Fat, total (g) 17,
- chol. (mg) 144,
- sat. fat (g) 10,
- carb. (g) 28,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 16,
- pro. (g) 6,
- vit. A (IU) 632,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 222,
- Potassium (mg) 252,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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