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Puff Pancake with Caramelized Fruit

(3)
  1 reviews
  • 40 min prep time
  • 0 min total time
  • 11 ingredients
  • 4 servings
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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
Protein
7g
% 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

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