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Puff Pancake with Minted Grapes and Nectarines

The pancake deflates after baking to form a bowl just right for filling with luscious fresh fruit. Serve it for dessert or a special breakfast.

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  • Makes: 6 servings
  • Prep: 10 mins
  • Bake: 20 mins 400°F

Puff Pancake with Minted Grapes and Nectarines



  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.

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



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