1/2 c flour
1/4 t salt
1/2 c 2% milk
2 T butter
In a large bowl, combine flour and salt. In another bowl, whisk eggs and milk. Place butter in an 9″ pie plate; heat in a 425° F oven for 3 – 5 min or until butter is melted. Meanwhile, stir egg mix into dry ingredients just until moistened. Carefully swirl the butter in the pan to coat the sides and bottom of pan; add batter. Bake for 16 – 20 min or until puffed and golden brown.
1 1/2 c sliced fresh or frozen rhubarb, thawed
1/2 c canned pineapple chunks
1/3 c butter, cubed
1/2 c packed brown sugar
whipped cream or vanilla ice cream (opt)
In a large skillet, saute rhubarb and pineapple in butter until rhubarb is tender. Stir in brown sugar; bring to a boil over medium heat, stirring constantly. Pour into the center of puffed pancake; cut into six wedges. Serve immediately with whipped cream if desired. Yield: 6 servings.