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.

• 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.