SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Puff Pancake with Minted Grapes and Nectarines

Makes: 6 servings
Prep 10 mins Bake 400°F 20 mins
Puff Pancake with Minted Grapes and Nectarines
Ingredients
  • 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)
Directions

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)
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe