Monday, October 1, 2012

Oven-Puffed Pancake with Fresh Raspberries

Oven pancakes are a fun alternative to those cooked on the griddle. This version won't rise as much as a traditional recipe made with eggs, but the edges develop a beautiful crispness and airiness that you just can't get from a griddle.

  • 1/3 cup all-purpose flour
  • 1/3 cup soy milk
  • 2 tablespoons vegan sugar
  • 2 Ener-G eggs
  • 1 teaspoon baking powder
  • Cooking spray
  • 1 cup fresh raspberries
  • 1 teaspoon vegan powdered sugar
1. Lightly spoon the flour into a dry measuring cup and level with a knife.  Combine the flour in a bowl with the soy milk, sugar, Ener-G eggs, and baking powder, whisking until smooth.  Pour the mixture into a medium (9-inch) skillet coated with cooking spray, and wrap the handle of the pan with foil.

Note: if you don't have an oven-proof skillet, a 9-inch pie plate would also work.

2. Bake at 425 degrees for 18 minutes - the pancake should be golden.  Top immediately with the raspberries and sprinkle with the powdered sugar. The pancake will be best served immediately.

I served as part of a lovely brunch with fresh melon and crisp Lightlife bacon slices.

Nutrition Info:
4 servings (1 wedge), Calories 146 

Tasting Notes:
As mentioned in the intro, I was disappointed that this pancake didn't exactly puff up, but there was nothing at all disappointing about the taste. A light-in-texture, lightly-sweet pancake, with an almost crackly crisp edge. A bit closer to a crepe, in fact, than a pancake.  The raspberries and powdered sugar on top were a nice touch visually, but I would serve the berries on the side next time since they made the center of the pancake soggy. You will definitely want to serve this immediately, before the edges lose that crispness.


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