Maple-Topped Oven Pancake

Yes, you read that right, today's taste treat is a Maple Syrup topped pancake baked in an oven. It comes from  Bisquick recipe book and I have wanted to try it forever.

I took pix for each step so you get an idea of how good it looked before it even got baked.

Ingredients
3/4 C Brown Sugar, packed and divided
1/3 C Butter
1/2 C Maple (or Maple flavored) Syrup
1 1/2 C Bisquick
1 C Milk
2 Eggs

1. Preheat oven to 350 degrees.

2. In 1 quart saucepan, heat     1/2 C of the brown sugar, butter and Maple Syrup over low heat stirring occasionally until butter is melted.

3. Pour into an UNGREASED
  9" x 13" pan.

4. In medium bowl, beat Bisquick, 1/4 C brown sugar, milk and eggs with a wire whisk until blended.

5. Carefully pour over syrup mixture.

I used the Bisquick Heart Smart . . .
that may have caused the cracking.
It sure didn't hurt the taste any!

6. Bake uncovered for 30 - 35 minutes or until top springs back when touched in the center.

Small servings . . . but filling,  non the less.

7. Cut into 12 squares, turn each upside down onto a plate. Serve immediately.

 

 

Nutritional Information

295 - Calories

11 g - Total Fat

3 g - Saturated Fat

430 mg - Sodium

0 g - Fiber

4 g - Protein

 

Exchanges: 1 Starch, 2 Other Carbohydrates, 2 Fat;

Carbohydrate Choices: 3