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March 1998 Issue
Oven Pancakes
by Ronda L. Halpin
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When I can't decide whether I want pancakes or popovers, I look forward to the best of both treats in this month's featured recipe. Oven pancakes are easy to make and taste great! With four simple ingredients and directions that are just as simple, making an oven pancake can be satisfying to lifestyle as well as your stomach!

I've included three ideas for topping this simple breakfast. They all maintain the sweet pancake topping tradition. However, oven pancakes are also great with meats, cheeses, and vegetables. Keep your creative juices flowing by coming up with your own favorites. If you find something really great, please email me your ideas.

Oven Pancake
  • 2 eggs, beaten
  • 1/3 c. flour
  • 1/3 c. milk
  • dash salt
Spray a 9-inch pie pan with nonstick coating. Beat together the eggs, flour, milk, and salt in a mixing bowl until thoroughly mixed. Pour into the pie pan and bake in a 400 degree oven for 20 minutes or until golden and puffed. Remove from oven and serve with desired toppings.

Topping Ideas:

  • Fresh fruit is always a welcome treat on this fluffy pancake. If you have extra liquid with your fruit, bring it to a boil in a small saucepan. Add a well-blended mixture of 1 T. cornstarch and 2 T. water and stir vigorously until the sauce is of the desired consistency. Stir in your fruit and you've got a warm fruit sauce that can't be beat!
  • Maple syrup is a fine way to top your breakfast treat. Make a creamy version by combining 1/4 c. light ricotta cheese, 1/4 c. low-fat yogurt, and 2 T. maple syrup. Beat the mixture until smooth and spoon over a hot oven pancake.
  • For a very quick topping, mix 1/3 c. crushed pineapple and 1/3 c. banana-flavored low fat yogurt until well-blended. Pour the mixture over a hot oven pancake and enjoy your breakfast.
  • Serves: 2
  • Preparation Time: 30 minutes

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