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Cook'n with Betty Crocker 
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Peach Oven Pancake |
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Serves: 2 Print this RecipePrep: 10 min Bake: 20 min Give this Sunday morning favorite new life throughout the year by using your favorite seasonal fruit. It's great with berries, bananas or cooked apples. 1/3 cup all-purpose flour 1 teaspoon sugar 1/4 teaspoon salt 1/3 cup low-fat milk 2 eggs 1/2 cup vanilla yogurt 2 medium fresh peaches, peeled and sliced, or 2 cups frozen sliced peaches, thawed and drained 2 tablespoons high-fiber whole bran cereal, crushed, if desired 1. Heat oven to 400°. Spray round nonstick baking pan, 8 X 1 1/2 inches or 9 X 1 1/2 inches, with cooking spray. Heat pan in oven. 2. Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan. 3. Bake 15 to 20 minutes or until puffed and browned on edges. Immediately spoon yogurt and peaches into sunken pancake center; sprinkle with cereal. Serve warm. 1 Serving: Calories 305 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 215mg; Sodium 410mg; Carbohydrate 51g (Dietary Fiber 4g); Protein 14g % Daily Value: Vitamin A 14%; Vitamin C 10%; Calcium 18%; Iron 10% Diet Exchanges: 1 1/2 Starch, 1 1/2 Lean Meat, 2 Fruit From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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