Puff Pancake with Minted Grapes and Nectarines
tablespoons packed brown sugar
teaspoon finely shredded lemon peel
cups red seedless grapes, halved
small nectarines, pitted and sliced (1-1/2 cups)
teaspoon snipped fresh mint
Powdered sugar (optional)
- 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.
- 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.
Nutrition Facts(Puff Pancake with Minted Grapes and Nectarines)
- Per serving:
- 200 kcal cal.,
- 11 g fat
- (6 g sat. fat,
- 128 mg chol.,
- 197 mg sodium,
- 21 g carb.,
- 1 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet