Puffy Pancake With Banana-Berry Topping Recipe

Name: Puffy Pancake With Banana-Berry Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 c. whole milk; 1 c. flour; 2 tbsp. sugar; 1/4 tsp. salt; 2 tbsp. butter; 2 ripe bananas; 1 pt. strawberrries; 1 tbsp. sugar; 1 tbsp. lemon juice; confectioners' sugar

Servings: persons

4 large eggs
1 c. whole milk
1 c. flour
2 tbsp. sugar
1/4 tsp. salt
2 tbsp. butter
2 ripe bananas
1 pt. strawberrries
1 tbsp. sugar
1 tbsp. lemon juice
confectioners' sugar

1
Preheat oven to 425 degrees F. Place 10-inch skillet with oven-safe handle in oven (if skillet is not oven-safe, wrap handle of skillet with a double layer of foil).
2
Heat until very hot.
3
Prepare pancake batter: In blender at medium speed, blend eggs, milk, flour, sugar and salt until smooth.
4
Remove skillet from oven; add butter and swirl until melted.
5
Pour batter into hot skillet and return to oven.
6
Bake until puffy and golden, about 15 minutes.
7
Meanwhile, prepare topping: In bowl, toss bananas and strawberries with sugar and lemon juice.
8
Spoon topping onto cooked pancake; sprinkle with confectioners sugar.
9
To serve, cut into wedges.
10
Drizzle with maple syrup, if desired (we recommend grade B).

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large eggs, 1 c. whole milk, 1 c. flour, 2 tbsp. sugar, and more.

Yes, Puffy Pancake With Banana-Berry Topping falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Puffy Pancake With Banana-Berry Topping

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