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Puffy Pancake

fast.cook's picture
  Water 2⁄3 Cup (10.67 tbs)
  Margarine 1⁄4 Cup (4 tbs)
  Biscuit mix 1 Cup (16 tbs)
  Eggs 4
  Fruit pie filling 21 Ounce

Heat oven to 400 degrees.
Generously grease rectangular baking dish or pan, 13 x 9 x 2 inches.
Heat water and margarine to boiling in 2 quart saucepan.
Add all the biscuit mix.
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).
Bake for 30 to 35 minutes or until puffed and edges are golden brown.
Spread pie filling over pancake.
Sprinkle with powdered sugar, if desired.

Recipe Summary

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1676 Calories from Fat 571

% Daily Value*

Total Fat 64 g98.4%

Saturated Fat 13.9 g69.6%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 829.9 mg34.6%

Total Carbohydrates 259 g86.4%

Dietary Fiber 11.1 g44.2%

Sugars 93.9 g

Protein 26 g51.8%

Vitamin A 61.1% Vitamin C 17%

Calcium 43.7% Iron 58.3%

*Based on a 2000 Calorie diet

Puffy Pancake Recipe