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Lemon Raspberry Oven Pancake

NESTLÉ CARNATION
Prep:
10 mins
Cooking:
15 mins
Cooling:
0 min
Yields:
8 servings
Lemon Raspberry Oven Pancake
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.

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.

Learn more

% 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%