I decided to do a bit of research and came up with Cooking Light's, "Oven Puffed Pancake," a lower calorie and delicious alternative to the traditional breakfast treat. As an added bonus, it's much easier to make than a normal pancake and it also a bit more fun.
Oven Puffed Pancake
1/2 c all purpose flour
1/2 c. fat free milk
2 T granulated sugar
1/4 t salt
1 large egg
1 large egg white
1 T butter
Powdered sugar (optional)
(serving size - 1/4 of pancake)
- 141 (28% from fat)
- 4.4g (sat 2.3g,mono 1.4g,poly 0.4g)
Preheat the oven to 425 degrees
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and next 5 ingredients (through egg white); Stir until combined. (Edited: On making this again, I used a wisk instead of a spoon and it was easier to combine)
Melt butter in a 10 inch cast iron skillet or other oven safe pan (we used a stainless steel pan).
Pour batter into pan. Cook over heat for 1 minute. Do not stir!
Transfer pan to oven and bake at 425 for 15-18 minutes, or until golden.
Ours barely made it 15 minutes, and was very poofy and golden brown.
Sprinkle with powdered sugar using a sifter (if desired) and cut into fourths (kitchen shears worked the best for this!). I had a little over 1/4 (the serving size) and Ed had the other 3/4's.
We topped ours with cut strawberries and just a touch of low calorie maple syrup. The pancake would also be lovely with honey, jam, or even plain, as it is sweet and delicious on it's own!
(Edit: I've just made this recipe again, and have to say, I love making it from my blog with the pictures! It was easy to follow :). Good motivation to post more recipes)