Puffed Oven Pancake with Brown Sugar-Banana Sauce

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

from Better Homes & Gardens

2 tablespoons butter

4 eggs (locally raised)

2/3 cup all-purpose flour

2/3 cup milk (locally produced)

1/4 teaspoon salt

1/2 cup butter

1/3 cup packed brown sugar

3 medium bananas, sliced

2 tablespoons light rum or apple juice

Powdered sugar (optional)

Whipped cream (optional)

Directions

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.