Ingredients
6
6 servings
- •4 large eggs
- •1 cup whole milk
- •1 cup all-purpose flour
- •2 tablespoons white sugar
- •¼ teaspoon salt
- •2 tablespoons margarine
- •2 medium ripe bananas, cut into 1/2-inch pieces
- •1 cup sliced fresh strawberries, or more to taste
- •1 cup blueberries, or more to taste
- •1 tablespoon white sugar
- •1 tablespoon lemon juice
- •1 (8 ounce) container frozen whipped topping, thawed (Optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
- Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
- Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
- Bake in the preheated oven until puffy and golden, about 15 minutes.
- Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 380
- Carbohydrate: 48g
- Fat: 18g
- Fiber: 3g
- Protein: 9g
- Sugar: 26g
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