Lemon Raspberry Oven Pancake
Surprise guests with this delicious breakfast or brunch 'cake'. The taste will transport them to the French countryside, where this clafouti-inspired dish originated.
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar - divided use
1/4 teaspoon salt
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
3/4 cup egg substitute or 3 large eggs
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/2 pint (about 1 cup) fresh raspberries
- Preheat oven to 450°F (230°C).
- Spray 9-inch deep-dish pie plate or cake pan with nonstick cooking spray.
- Combine flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk, egg substitute, lemon peel and vanilla extract and egg in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange raspberries on top of batter. Sprinkle top with remaining 2 tablespoons sugar.
- Bake for 15 to 20 minutes or until puffed and light golden brown. Serve warm.
Makes 8 servings.
Tip: Substitute other favorite, fresh seasonal berries such as blackberries or 1 cup blueberries for the raspberries.
Nutritional Information Per Serving (1/8 of recipe): Calories 140 Fat 2g Sodium 170mg Carbohydrates 23g Dietary Fiber 2g Sugars 15g Protein 7g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.