If there aren’t enough other treats around, how about a breakfast treat?
I always thought the baked pancakes would be a lot of work, but this was actually a lot less work for me than making batches of regular pancakes. And everyone was so impressed!
Although my waistline won’t like it, this may become a regular feature of weekend breakfasts, or at least holiday weekend breakfasts.
Puffed Oven Pancake with Brown Sugar-Banana Sauce
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.
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.
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.
To serve, spoon sauce over pancake.
If desired, sprinkle lightly with powdered sugar and serve with whipped cream. Serve warm. Enjoy!
Serves 6 – 8.
Andrea's Garden Cooking 