Puff Pancake With Caramelized Fruit |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Another Pillsbury favorite...this pancake puffs up beautfully and has a sweet triple fruit filling. Ingredients:
1/2 cup all-purpose flour |
1/8 teaspoon salt |
1/2 cup skim milk |
4 egg whites |
1 tablespoon margarine or 1 tablespoon butter |
1 tablespoon margarine or 1 tablespoon butter |
3 medium gala apples, peeled, cut into 1/4-inch-thick slices |
2 medium pears, peeled, cut into 1/4-inch-thick slices |
3/4 cup firmly packed brown sugar |
1/2 cup dried sweetened cranberries |
2 teaspoons lemon juice |
Directions:
1. Heat oven to 425°F
2. Lightly spoon flour into measuring cup; level off.
3. In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
4. Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles.
5. Remove pan from oven; tilt pan to coat bottom with melted margarine.
6. Immediately pour batter into hot pan.
7. Bake at 425°F for 14 to 18 minutes or until puffed and golden brown.
8. Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat.
9. Add apples and pears; cook 2 minutes, stirring occasionally.
10. Add brown sugar, cranberries and lemon juice; mix well.
11. Cook 8 to 10 minutes or until fruit is tender.
12. To serve, pour fruit mixture into pancake.
13. Serve immediately.
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