Lemon Raspberry Oven Pancake
April 26, 2010 in Recipes
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup plus 2 tablespoons granulated sugar, divided
- 1/4 teaspoon salt
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
- 3/4 cup egg substitute or 3 large eggs
- 1 1/2 teaspoons grated lemon peel
- 1/2pint (about 1 cup) fresh raspberries
Preparation
- PREHEAT oven to 450º F.
- 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.
Serves
Makes 8 servings
