Oven Pancake with Sautéed Fruit & Berries

Variations of this dish are served in Austria, Germany and the U.S., where the Pennsylvania "Dutch" (who were German) are said to have introduced it.

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Course: Breakfast

Preparation: Bake

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Author: Hello Canola

3 Tbsp canola oil
3 Tbsp packed light brown sugar, divided
1/2 cup low-fat milk
1/2 cup all-purpose flour
3 large eggs
1/2 tsp baking powder
1/2 tsp almond extract
2 firm-ripe peaches, nectarines, pears or apples, cut into 1-inch chunks (about 2 cups/10 oz)
4 oz raspberries, blackberries or halved hulled strawberries

Position rack in middle of oven and preheat to 400 °F (200 °C).
In an ovenproof 10-inch skillet, warm oil over medium-high heat. Tilt pan to coat bottom and sides with oil, then stir in peaches, nectarines, pears or apples. Sauté about 30 seconds until fruit is glistening, then stir in 2 Tbsp (30 mL) of the brown sugar and sauté until sugar melts and fruit looks glossy, about 2 minutes. Turn off heat under pan.
In blender, whirl milk, flour, eggs, remaining 1 Tbsp (15 mL) of brown sugar, baking powder and almond extract until blended.
In pan, immediately pour egg mixture over fruit. Scatter berries on top of batter and place pan in oven. Bake until puffed and golden, 20 to 25 minutes. Remove from oven and cut into wedges. Dust with powdered sugar or drizzle with maple syrup as desired.

Nutrition Facts

Oven Pancake with Sautéed Fruit & Berries

Serving Size

Amount per Serving

Calories

198

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

Potassium

173

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.