PUFFY OVEN PANCAKE

      Title: PUFFY OVEN PANCAKE
  Categories: Miamiherald, Breakfast
       Yield: 2 To 4 serve
  
       2 tb Margarine or butter
       2 lg Eggs
     1/2 c  All-purpose flour
     1/2 c  Milk
     1/4 ts Salt
            Lemon juice and powdered
            -sugar or fruit (opt)
  
   Heat oven to 400 degrees.  Melt butter in 9-inch pie plate in oven.
   Remove from oven and brush with margarine up sides of plate. Beat
   eggs slightly in medium bowl with a wirre whisk or hand beater.  Beat
   flour, milk and salt just until mixed.  Pour in pie plate. Bake 25 to
   30 minutes or until ouffy and deep golden brown. Serve immediately
   sprinkled with lemon juice and powdered sugar. Variation: Sprinkle 2
   tablespoons packed brown sugar and 1/4 teaspoon ground cinnamon
   evenly over melted margarine in pie plate. Arrange 1 cup thinly
   sliced, peeled apple (1 medium) over sugar. Pour batter over apple.
   Bake 30 to 35 minutes, Immediately loosen edge of pancake and turn
   upside down onto heat proof serving plate.
   
   Nutritional info per serving: 315 cal; 18g fat (50%),
        28    carb, 11g pro
   
   Source: Betty Crocker's New Cookbook Miami Herald, 5/9/96 format by
   Lisa Crawford, 7/19/96
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