Puffed Oven Pancake with Brown Sugar-Banana Sauce

I have to be honest.  I'm not much of a breakfast person.  That is to say; I don't really like breakfast food for breakfast, I like dinner food for breakfast and breakfast food for dinner.  I know, I'm a mess.

I thought that this baked pancake looked really good and really easy to make on a lazy morning one weekend.  I found the recipe in my "Better Homes and Garden" Holiday Book.  It's not exactly diet food.  Well it might not be so bad if it wasn't covered in banana's that were cooked in sugar and butter. But it also wouldn't be nearly as good!

I love how the edges of this bake up around the pan and form a nice ring.  The pancake itself is pretty thin so it's funny that they even call it a pancake at all.  It's not the fluffy type that we're all used to.  This is a great change up to traditional pancakes and super easy.  Great for breakfast if you've got guests or even if you're just feeling like something different.

Mix up the batter and pour it into a hot oven proof skillet or pan.  You want to put some butter in the pan and then put it in the oven to melt before pouring the batter into it.

This is how it looks right out of the oven.

To make the topping, melt some butter and add brown sugar. 

Add the banana's and cook over medium heat for a couple of minutes.

Soon you'll get a wonderful thick sauce.  Add the Rum or juice and let cook for another minute or so.

Pour this banana sauce over a slice of pancake and serve right away.  You can top with some powdered sugar if desired.

Baked Pancake:

2 Tbsp butter
4 eggs
2/3 cup all-purpose flour
2/3 cup milk (I used 1%)
1/4 tsp salt
1/2 cup butter
1/3 cup packed brown sugar
3 medium bananas, sliced
2 Tbsp light rum or apple juice (I used juice)
Powdered sugar or whipped cream (optional)


Preheat oven to 400.

In a large oven safe skillet or heavy metal baking pan, put 2 Tbsp butter and place in the oven until melted.  About 3-5 minutes.

While the butter is melting, in a medium bowl whisk the eggs.  Add the flour, milk and salt.  Beat until smooth.  Take the hot pan from the oven and pour the batter into it.  Place the pan back into the oven and bake for 20-25 minutes until puffed and brown.

Make the banana sauce when ready to serve the pancake.  Begin by melting 1/2 cup of butter in a fry pan, add the brown sugar and cook over medium heat.  Add the sliced banana's and cooked about 2 minutes.  Carefully stir in the Rum or juice.  If adding rum, add it off of the stove and then add it back to the heat to avoid flare ups. Cook for a minute more.

Serve the pancake with the banana sauce hot from the stove.  You can garnish with powdered sugar and/or whipped cream if desired.