Oven-Puffed Pancake

Oven-Puffed Pancake

1/2 cup all-purpose flour

1/2 cup fat-free milk

2 tablespoons granulated sugar

1/4 teaspoon salt

1 large egg

1 large egg white

1 tablespoon butter

Confectioners’ sugar (optional)

Preheat oven to 425 F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.

Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake for 18 minutes or until golden. (Pancake will deflate when you remove it from the oven.) Sprinkle with confectioners’ sugar, if desired. Cut into quarters; serve immediately with sliced fruit or berries. Makes 4 servings.

PER SERVING: Cal 141 (28% fat) Fat 4 g (2 g sat) Chol 64 mg Sodium 222 mg Carb 20 g Calcium 48 mg