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- 1/4 cup butter
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 2 tablespoons packed brown sugar
- 1/2 teaspoon finely shredded lemon peel
- 1 1/2 cups red seedless grapes, halved
- 2 small nectarines, pitted and sliced (1-1/2 cups)
- 1 teaspoon snipped fresh mint
- Powdered sugar (optional)
1. Preheat oven to 400 degrees F. Place 2 tablespoons of the butter in a 10-inch ovenproof skillet. Place in oven for 3 to 5 minutes or until butter melts. Meanwhile, for batter, in a medium bowl use a wire whisk or rotary beater to beat eggs until combined. Add flour, milk, and salt; beat until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until edges are puffed and pancake is well browned.
2. Meanwhile, in a medium saucepan melt remaining 2 tablespoons butter over medium-low heat. Stir in brown sugar and lemon peel, stirring until sugar dissolves. Stir in grapes, nectarine and mint; heat through. Fill pancake with fruit mixture. Cut into wedges and serve warm. If desired, top with powdered sugar. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 200,
- Fat, total (g) 11,
- chol. (mg) 128,
- sat. fat (g) 6,
- carb. (g) 21,
- fiber (g) 1,
- pro. (g) 5,
- sodium (mg) 197,
- Percent Daily Values are based on a 2,000 calorie diet
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