Photo of Berry oven pancake by WW

Berry oven pancake

7 - 9
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
This recipe is brought to you by our friends at Smucker's Canada


Regular butter

3 tbsp(s)

Raw egg(s)

4 large

Carnation Evaporated milk

1 cup(s)

Lemon zest

½ tsp(s)

Robin Hood Original All Purpose Flour

1 cup(s)

Turbinado sugar

2 tbsp(s)

Table salt

½ tsp(s)

Mixed berries

4 cup(s)

Ground nutmeg

¼ tsp(s), for garnish

Powdered sugar (icing sugar)

2 tbsp(s), for garnish


  1. Preheat oven to 425°F (220°C).
  2. Divide and spread butter evenly into bottoms of two 9" (23 cm/1 L) pie plates. Place pie plates in oven while preparing batter.
  3. Place eggs, evaporated milk and lemon rind in blender. Mix well.
  4. Add dry ingredients and blend until smooth.
  5. Pour batter into hot butter in pie plates, dividing evenly.
  6. Bake in preheated oven for 20 minutes or until puffed and golden.
  7. Fill immediately with mixed berries. Sprinkle with nutmeg and icing sugar.
  8. Cut into wedges and serve immediately.
  9. Serving size: 1 berry pancake wedge