Berry oven pancake
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
This recipe is brought to you by our friends at Smucker's Canada
Ingredients
Salted butter
3 tbsp(s)
Raw egg
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 (confectioner's)
2 tbsp(s), for garnish
Instructions
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
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