Name: Lemon Raspberry Oven Pancake
Prep time: 10 s
Cook time: 15 s
Total time: 25 s
Yield: 8
Ingredients: Nonstick cooking spray; 1/2 cup all-purpose flour; 1/4 cup plus 2 tablespoons granulated sugardivided; 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 teaspoon vanilla extract; 1/2 pint (about 1 cup) fresh raspberries

INGREDIENTS

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Nonstick cooking spray
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1/2 cup all-purpose flour
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1/4 cup plus 2 tablespoons granulated sugar, divided
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1/4 teaspoon salt
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
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3/4 cup egg substitute or 3 large eggs
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1 1/2 teaspoons grated lemon peel
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1 teaspoon vanilla extract
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1/2 pint (about 1 cup) fresh raspberries

KEY INGREDIENTS

A can of Evaporated Lowfat 2% Milk with a light blue label and evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 450º F.

Step 2

Spray 9-inch deep-dish pie plate or cake pan with nonstick cooking spray.

Step 3

Combine flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk, egg substitute, lemon peel and vanilla extract 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.