German Oven Pancake


1/2 c. flour
3/4 c. egg substitute
1/2 c. skim milk
5 tsp. margarine, melted
2 c. sliced fruit
2 tbsp. powdered sugar
Lemon wedges


Preheat oven to 450 degrees. Gradually add flour to egg substitute, beating with rotary beater or in blender. Stir in milk and melted margarine. Lightly oil or spray with non-stick spray a 9 or 10-inch ovenproof skillet or round cake pan. Pour in pancake batter. Bake 20 minutes. Spoon fruit into center of pancake. Loosen pancake from edge and cut into wedges. Serve with powdered sugar and lemon wedges.


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