PUFFY PANCAKE

2/3 cup water
1/4 cup margarine or butter
1 cup Bisquick baking mix
4 eggs
1 to 2 cans (21 ounces each) fruit pie filling, any flavor (for serving)*

Heat oven to 400 degrees F. Grease rectangular baking dish or pan, 13x9x2-inches.

Heat water and margarine to boiling in 2-quart saucepan. Add baking mix, all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).

Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut and serve immediately.

1/2 RECIPE (6 SERVINGS):
Use pie plate, 9 x 1 1/4-inches. Divide ingredient amounts in half. Beaten eggs, one at a time. Decrease baking time to 23 to 28 minutes.

*All out of pie filling? Spoon cut-up fresh fruit onto pancake. Serve with vanilla or lemon yogurt.

Makes 8 servings (full recipe)
From: Recipelink.com
Source: Recipe booklet: Bisquick Family Favorites - 60 years, Most-Requested Recipes, Betty Crocker Creative Recipes No. 62, November 1991