• 22 Ratings

Yes, you can enjoy a warm breakfast without a lot of effort! Make the tasty banana sauce the night before, then reheat it as you bake your puffy oven pancake in the morning.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400°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.

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  • 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.

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  • 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.

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  • To serve, spoon sauce over pancake. If desired, sprinkle lightly with powdered sugar and serve with whipped cream. Serve warm.

Make-Ahead Directions:

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.

Nutrition Facts

290 calories; 17 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 144 mg cholesterol; 222 mg sodium. 252 mg potassium; 28 g carbohydrates; 1 g fiber; 16 g sugar; 6 g protein; 0 g trans fatty acid; 632 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Reviews

22 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2