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)

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.IMG_8593.JPG

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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