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Puff Pancake with Caramelized Fruit

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By Pillsbury Kitchens
Updated Aug 1, 2005
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Bake a pancake that puffs up and offers a triple fruit filling.

Puff Pancake with Caramelized Fruit

  • Prep Time 40 min
  • Total 0 min
  • Ingredients 11
  • Servings 4
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Ingredients

Pancake

  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup skim milk
  • 4 egg whites
  • 1 tablespoon margarine or butter

Fruit Mixture

  • 1 tablespoon margarine or 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 sweetened dried cranberries
  • 2 teaspoons lemon juice

Instructions

  • Step 
    1
    Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
  • Step 
    2
    Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt pan to coat bottom with melted margarine. Immediately pour batter into hot pan.
  • Step 
    3
    Bake at 425°F. for 14 to 18 minutes or until puffed and golden brown.
  • Step 
    4
    Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat. Add apples and pears; cook 2 minutes, stirring occasionally. Add brown sugar, cranberries and lemon juice; mix well. Cook 8 to 10 minutes or until fruit is tender.
  • Step 
    5
    To serve, pour fruit mixture into pancake. Serve immediately.

Nutrition

480 Calories
7g Total Fat
7g Protein
96g Total Carbohydrate
73g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
480
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
220mg
9%
Total Carbohydrate
96g
32%
Dietary Fiber
5g
20%
Sugars
73g
Protein
7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 4 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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