Lemon Raspberry Oven Pancake

Lemon Raspberry Oven Pancake

Prep:
10 mins
Cooking:
15 mins
Level:
Easy
Yields:
8 servings

Lemon Raspberry Oven Pancake is inspired by the French baked dessert called "claufouti". This recipe has sweet and citrusy flavors combined with raspberries and will make a delightful finale to your special event. Try other berries to create additional variations to this recipe. Ready in less than 30 minutes.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar, divided
  • 1/4 teaspoon salt
  • 1 can (12 fl. oz.) 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

Directions

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.

TIP: • Substitute other favorite, fresh seasonal berries such as blackberries or 1 cup blueberries for the raspberries.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 140
  • Calories from Fat 15

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 2g 3%
  • Saturated Fat 1g 5%
  • Cholesterol 10mg 3%
  • Sodium 170mg 7%
  • Carbohydrates 23g 8%
  • Dietary Fiber 2g 8%
  • Sugars 15g
  • Protein 7g
  • Vitamin A 4%
  • Vitamin C 10%
  • Calcium 15%
  • Iron 6%

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