Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Lemon Raspberry Oven Pancake

Lemon Raspberry Oven PancakeSurprise guests with this delicious breakfast or brunch 'cake'. The taste will transport them to the French countryside, where this clafouti-inspired dish originated.

Recipe Ingredients:

1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar - divided use
1/4 teaspoon salt
1 (12-ounce) can 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

Cooking Directions:

  1. Preheat oven to 450°F (230°C).
  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.

Makes 8 servings.

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

Nutritional Information Per Serving (1/8 of recipe): Calories 140 Fat 2g Sodium 170mg Carbohydrates 23g Dietary Fiber 2g Sugars 15g Protein 7g.

Recipe and photograph are the property of Nestlé® and, used with permission.