Serves: 8
Total Calories: 303
1. Heat oven to 400°. Generously grease rectangular baking dish or pan, 13 x 9 x 2 inches.
2. Heat water and margarine to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball remove from heat. Beat in eggs, two at a time, beating with spoon after each addition until smooth and glossy. Spread in pan (do not spread up sides).
3. Bake 30 to 35 minutes or until puffed and edges are golden brown. Spread pie filling over pancake. Sprinkle with powdered sugar. Serve immediately.
HIGH ALTITUDE (3500 to 6500 feet): Not Recommended.
NUTRITION FACTS: 1 Serving: Calories 210 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 105mg Sodium 320mg Carbohydrate 27g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 10% Vitamin C 2% Calcium 4% Iron 4% DIET EXCHANGES: 1 Starch 1 Fruit 1 1/2 Fat
BETTY'S TIP: All out of pie filling? Spoon cut-up fresh fruit or berries onto the pancake, and serve with vanilla yogurt or sweetened whipped cream.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Puffy Pancake recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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