PUFFED OVEN PANCAKE WITH BROWN SUGAR-BANANA SAUCE

ALSO CALLED A GERMAN BAKED PANCAKE, THIS MORNING TREAT PUFFS IN THE PAN THEN FALLS INTO ITS SIGNATURE CONCAVE SHAPE AFTER IT’S DONE BAKING, PROVIDING THE PERFECT PLACE FOR THE SWEET BANANA SAUCE.

PREP 15 minutes

BAKE 20 minutes at 400°F

• 2 Tbsp. butter, cut up
• 4 eggs, lightly beaten
• ⅔ cup all-purpose flour
• ⅔ cup fat-free milk
• ¼ tsp. salt
• ½ cup butter
• ⅓ cup packed brown sugar
• 3 medium bananas, sliced
• 2 Tbsp. light rum or apple juice
• Powdered sugar (optional)
• Whipped cream (optional)

1. Preheat oven to 400°F. Place the 2 Tbsp. butter in an extra-large oven-going skillet. Place skillet in oven 3 to 5 minutes or until butter is melted. Remove from heat; swirl skillet to coat surface.

2. Meanwhile, in a bowl combine eggs, flour, milk, and salt; whisk until smooth. Pour batter into the hot skillet. Bake 20 to 25 minutes or until puffed and well browned.

3. For sauce, in a small saucepan cook and stir the ½ cup butter and the brown sugar over medium heat until melted. Add bananas; cook 2 minutes or until heated through, stirring gently. Carefully stir in rum; heat through.

4. Spoon sauce over warm pancake. If desired, lightly sprinkle with powdered sugar. Cut into wedges and, if desired, serve with whipped cream. MAKES 8 SERVINGS.

PER SERVING 290 cal., 17 g fat (10 g sat. fat), 144 mg chol., 222 mg sodium, 28 g carb., 1 g fiber, 6 g pro.