Strawberry Puff Pancake Recipe
- 2 tablespoons butter
- 3 large eggs
- 3/4 cup fat-free milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 cup sliced fresh strawberries
- Confectioners' sugar
- 1. Place butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs, milk and vanilla. In another small bowl, combine the flour, salt and cinnamon; whisk into egg mixture until blended.
- 2. Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown.
- 3. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth; add strawberries. Cook and stir over medium heat until thickened. Coarsely mash strawberries. Serve with pancake. Dust with confectioners' sugar. Yield: 4 servings.
1 slice with 1/3 cup sauce (calculated without confectioners' sugar): 277 calories, 10g fat (5g saturated fat), 175mg cholesterol, 187mg sodium, 38g carbohydrate (18g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 fat.
Reviews for Strawberry Puff Pancake
"I prepared this tonight and it was delicious. I did use Splenda for the sugar. It was a tad bland so next time I will add more cinnamon and maybe more vanilla. However, we loved it and cleaned our plates. Perfect for two people. I recommend this recipe.Volunteer Field Editor"
"Love, love, LOVE this. Easy & so fluffy."
"Quick, easy and delicious! My family loves it!"
"Very similar to an Apple Pancake but I do prefer the strawberries. Thanks for the inspiration."
"This was very good and really easy. I used fresh sliced strawberries instead of making the sauce."
"I prepared this for my husband and I when we wanted a really nice breakfast and it was a winner - I added a few fresh strawberries to the top and with the dusting of powdered sugar it was to die for -a real warmer"
"Don't know why the stars didn't show up with my review."
"This was way too thick for a 9 inch pie plate. Perhaps a 10 inch would work better, but even after cooking it longer than stated this was still gooey and tasted under-done."
"This puff pancake was a hit when I made it. It was buttery and fluffy, with a nice sweetness added with the strawberries. A nice alternative to the traditional pancake."
"This has become a favorite in our house. We've used canned fruit, frozen fruit, etc. We love it."
"My Granddaughter (8 yrs. old) loves to cook with me. I am always looking for something simple. She practices her reading as she reads the recipe all the way through. Then we discussed the process. We made the sauce first so she did not have to worry about it while the pancake was baking. I stood back and watched and played consultant. It was wonderful but she topped it with whipped cream instead of confectioner?s sugar."
"I had strawberries to use up & this recipe fit the bill!! I took the cook's suggestion & used 1/2 cup skim milk, 2 eggs & 1/2 cup flour. I skipped the butter part altogether & used nonstick cooking spray. It baked for about 17 min & the vanilla smelled wonderful! My husband really enjoyed it as a special breakfast; thank you for sharing!! My 1st time making a puff pancake & it was very simple w/ great directions!"
"It was very good. I will make it again. It is very easy to make. I didn't have any fresh strawberries so I used strawberry pie filling."
"It was wonderful, but I did use splenda in place of sugar to cut a few calories. I want to try it even with whole wheat flower."
"My husband is from Mennonite Brethren background and this kind of pancake is a favoarite of his. Our recipe is a little different but I liked the addition of the vanilla and cinnamon. We served it as a dessert to guests and they all loved it."