Fruit-Filled Oven Pancake

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  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 20 mins

Fruit-Filled Oven Pancake

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Directions

  1. Preheat oven to 400 degrees F. In a large skillet melt margarine or butter. Add the apple slices, brown sugar, and cinnamon. Cook, covered, over medium heat about 6 minutes or until the apples are just tender, stirring occasionally. Gently stir in the 1/2 cup raspberries. Set aside.
  2. In a small mixing bowl stir together the flour, baking powder, and salt; set aside. In a medium mixing bowl beat the egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually beat in granulated sugar, 1 tablespoon at time, until stiff peaks form (tips stand straight). In a large mixing bowl beat the egg yolks until combined. Alternately stir flour mixture and milk into beaten egg yolks. Gently fold in the egg whites, leaving a few fluffs of egg white in the batter.
  3. Preheat a greased 10-inch, ovenproof skillet by placing it in the hot oven for 10 minutes. Pour half the batter into the preheated skillet. Spoon the cooked fruit over the first layer of batter; carefully pour remaining batter over fruit.
  4. Bake for 20 to 25 minutes or until a knife inserted near the center comes out clean. Sprinkle with powdered sugar and, if desired, fresh raspberries or other fruit. Cut into 6 wedges to serve. If desired, serve with maple- or fruit-flavored syrup. Makes 6 servings.
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Nutrition Facts (Fruit-Filled Oven Pancake)

  • Per serving:
  • 171 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 143 mg chol. ,
  • 144 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 6 g pro.
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