Puffy Oven Pancake Prep: 10min; Bake: 30min Makes 2 to 4 servings 2 tablespoons stick margarine or butter 2 large eggs 1/2 cup all-purpose flour 1/2 cup milk 1/4 teaspoon salt Lemon juice and powdered sugar or cut-up fruit, if desired 1. Heat oven to 400 degrees. Melt margarine in pie plate, 9x1 1/4 inches, in oven; brush margarine on side of pie plate 2. Beat eggs slightly in medium bowl with wire wisk or hand beater. Beat in remaining ingredients except lemon juice just until mixed (do not overheat). Pour into pie plate 3. Bake 20 to 25 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar *Spreads with at least 65% vegetable oil can be substituted *Do not use self rising flour with this recipe 1 Serving: Calories 315 (Calories from Fat 160); Fat 18g (Saturated 5g); Cholesterol 215mg; Sodium 490mg; Carbohydrate 28g (Dietary Fiber 1g); Protein 11g Apple Oven Pancake Prepare Puffy Oven Pancake as directed - except sprinkle 2 tablespoons packed brown sugar and 1/4 teaspoon ground cinnamon evenly over melted margarine in pie plate. Arrange 1 cup thinly sliced peeled baking apple (1medium) over sugar. Pour batter over apple. Bake 30 to 35minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate
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