Puffy Pancake Recipe
Ingredients
2/3 cup water
1/4 cup margarine
1 cup biscuit mix
4 eggs
1(21 ounce) can fruit pie filling
Directions
Heat oven to 400 degrees.
Generously grease rectangular baking dish or pan, 13 x 9 x 2 inches.
Heat water and margarine to boiling in 2 quart saucepan.
Add all the biscuit mix.
Stir vigorously over low heat, about 1 minute, or until mixture forms a ball; remove from heat.
Beat in eggs, two at a time, beating with spoon after each addition until smooth and glossy.
Spread in pan (do not spread up sides).
Bake for 30 to 35 minutes or until puffed and edges are golden brown.
Spread pie filling over pancake.
Sprinkle with powdered sugar, if desired.
Generously grease rectangular baking dish or pan, 13 x 9 x 2 inches.
Heat water and margarine to boiling in 2 quart saucepan.
Add all the biscuit mix.
Stir vigorously over low heat, about 1 minute, or until mixture forms a ball; remove from heat.
Beat in eggs, two at a time, beating with spoon after each addition until smooth and glossy.
Spread in pan (do not spread up sides).
Bake for 30 to 35 minutes or until puffed and edges are golden brown.
Spread pie filling over pancake.
Sprinkle with powdered sugar, if desired.
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