We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Puff Pancake with Caramelized Fruit

(3)
  1 reviews
  • 40 min prep time
  • total time
  • 11 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
480
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
220mg
9%
Total Carbohydrate
96g
32%
Dietary Fiber
5g
20%
Sugars
73g
73%
Protein
7g
7%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 4 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved