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Puffed Oven Pancake for Breakfast or Dessert!

Light and fluffy, this skillet-cooked pancake recipe puffs up and provides a sweet home for fresh fruit and syrups. Try it for breakfast or as a special dessert.

Wed, 18 Sep 2013|

This beautiful puffed-oven pancake with brown sugar banana sauce is sure to become a favorite breakfast recipe. Try it for a special brunch or serve it as a pretty dessert. Start by pre-heating the oven to 400 degrees. Place 2 tablespoons of butter in a 12-inch ovenproof skillet. Place the skillet in the oven until the butter is melted about 3 to 5 minutes. While the skillet is in the oven, use a whisk to beat 4 eggs in a medium bowl until smooth. Add 2/3 of a cup of flour, 2/3 of a cup of milk and 1/4 teaspoon of salt. Beat it until it's smooth. Then immediately pour the batter into the hot skillet. Bake the pancake until it's puffed and well-browned, about 20 to 25 minutes. While the pancake is baking, let's make the sauce. Add 1/2 of butter to a saucepan. Add 1/3 cup of packed brown sugar. Cook and stir until both the butter and sugar melt. Stir in 2 tablespoons of light rum or apple juice and heat the sauce until it's warm through then add 3 slice medium bananas. Cook and stir gently for another 2 minutes or until heated through. Spoon a sauce over the pancake and serve it immediately-- if you like, sprinkled powdered sugar over the puffed-oven pancake. Feeling decadent? Serve it with a dollop of whip cream. Just delicious.