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Puff Pancake with Caramelized Fruit

Bake a pancake that puffs up and offers a triple fruit filling.

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  • prep time 40 min
  • total time
  • ingredients 11
  • servings 4
 

Ingredients

Pancake

1/2
cup all-purpose flour
1/8
teaspoon salt
1/2
cup skim milk
4
egg whites
1
tablespoon margarine or butter

Fruit Mixture

1
tablespoon margarine or butter
3
medium Gala apples, peeled, cut into 1/4-inch-thick slices
2
medium pears, peeled, cut into 1/4-inch-thick slices
3/4
cup firmly packed brown sugar
1/2
cup sweetened dried cranberries
2
teaspoons lemon juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
  • 2 Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt pan to coat bottom with melted margarine. Immediately pour batter into hot pan.
  • 3 Bake at 425°F. for 14 to 18 minutes or until puffed and golden brown.
  • 4 Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat. Add apples and pears; cook 2 minutes, stirring occasionally. Add brown sugar, cranberries and lemon juice; mix well. Cook 8 to 10 minutes or until fruit is tender.
  • 5 To serve, pour fruit mixture into pancake. Serve immediately.
  • 1 Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
  • 2 Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt pan to coat bottom with melted margarine. Immediately pour batter into hot pan.
  • 3 Bake at 425°F. for 14 to 18 minutes or until puffed and golden brown.
  • 4 Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat. Add apples and pears; cook 2 minutes, stirring occasionally. Add brown sugar, cranberries and lemon juice; mix well. Cook 8 to 10 minutes or until fruit is tender.
  • 5 To serve, pour fruit mixture into pancake. Serve immediately.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
480
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
220mg
220%;
Total Carbohydrate
96g
96%
(Dietary Fiber
5g
5%
  Sugars
73g
73%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 4 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.