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Lemon Raspberry Oven Pancake 3 This looks Yummy!

  • 8servings
  • 15minutes

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/4 cup plus 2 tablespoons granulated sugar , divided

  3. 1/4 teaspoon salt

  4. 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

  5. 3/4 cup egg substitute or 3 large eggs

  6. 1 1/2 teaspoons grated lemon peel

  7. 1 teaspoon vanilla extract

  8. 1/2 pint (about 1 cup) fresh raspberries

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 450º F.

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

  3. 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.

  4. BAKE for 15 to 20 minutes or until puffed and light golden brown. Serve warm.

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

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