Oven Puff Pancake with Fresh Fruit
This recipe is taken from the 1992 Milk Calendar. This is the Oven Puff Pancake with Fresh Fruit recipe.
- Prep: 15 min
- Cooking: 20 min - 22 min
Ingredients
- 3 tbsp (45 mL) butter
- 4 eggs
- 1 cup (250 mL) Milk
- 1 cup (250 mL) all-purpose flour
- 2 tbsp (30 mL) sugar
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) grated lemon zest
- 4 cups (1 L) cut-up fresh fruit
- maple syrup
- Citrus Sauce
- 1/3 cup (80 mL) sugar
- 1 tbsp (15 mL) corn starch
- 3/4 cup (180 mL) orange juice
- 1/2 tsp (2 mL) grated lemon zest
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) butter
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Preparation
Divide butter between two 9-inch (23 cm) pie plates. Place in preheated 400 °F (200 °C) oven until butter is melted.
Combine eggs, milk, flour, sugar, salt and lemon zest in large bowl; beat with whisk or mixer until smooth. Pour half the batter into each prepared pie plate. Return to oven and bake 20 to 22 min or until puffed and golden. Remove from oven; fill centre with fresh fruit. Cut into wedges and serve with Citrus Sauce or maple syrup.
Citrus Sauce
:In small saucepan combine first five ingredients. Cook and stir over medium heat until mixture boils and thickens. Stir in butter. Serve hot. Makes about 1 cup (250 mL).
Tips
Nutritional information
Per serving| Energy: | 509 Calories |
| Protein: | 13 g |
| Carbohydrate: | 75 g |
| Fat: | 19 g |
| Fibre: | 6.2 g |
| Sodium: | 462 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 12 % / 127 mg |
| Folate: | 43 % |
| Selenium: | 52 % |
| Vitamin B12: | 35 % |
| Vitamin C: | 67 % |
