Baked gingerbread pancake
7
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
This no-fuss pancake inflates like a balloon in the oven but sinks immediately on cooling, forming an inviting nest for toppings like yogurt or sliced pears.
Ingredients
Cooking spray
1 spray(s), butter-flavoured
Fat-free skim milk
½ cup(s)
All-purpose flour
½ cup(s)
All-purpose flour
2 tbsp(s)
Unsweetened applesauce
½ cup(s)
Liquid egg substitute
½ cup(s)
Molasses
1 tbsp(s), dark
Sugar
1 tbsp(s)
Ground ginger
¼ tsp(s)
Ground cinnamon
¼ tsp(s)
Table salt
¼ tsp(s)
Flavored (vanilla, lemon or coffee) lowfat yogurt sweetened with sugar
1 cup(s)
Instructions
1
Preheat oven to 425°F. Coat an ovenproof nonstick skillet with cooking spray.
2
Stir together all ingredients, except yogurt, in a medium bowl; whisk until batter is lump-free. (Be careful not to overbeat.) Pour batter into skillet. Bake until pancake is firm but puffed up, about 12 minutes.
3
Immediately remove pancake from oven (it will deflate quickly) and cut into 4 wedges. Spoon one wedge onto each plate and top with 1/4 cup of yogurt.
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