Oven Pancake with Sauteed Fruit & Berries
Recipe from CanolaInfo

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. Traditionally made with apples or raisins, it gets a sunny lift with seasonal fruit and berries. Because it's a one-pan preparation, it's much easier than making individual pancakes or waffles for breakfast or brunch. Be sure to use a skillet with sloped sides rather than a straight-sided saute pan so that the batter can glide up the sides as it puffs in the oven.

Oven Pancake with Sauteed Fruit & Berries

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  • 3   tablespoons 
    (45 mL) canola oil
  • 3   tablespoons 
    (45 mL) packed light brown sugar, divided
  • 1/2  cup 
    (125 mL) low-fat milk (1%)
  • 1/2  cup 
    (125 mL) all-purpose flour
  • 3   
    large eggs
  • 1/2  teaspoon 
    (2 mL) baking powder
  • 1/2  teaspoon 
    (2 mL) almond extract
  • 2   
    firm-ripe peaches, nectarines, pears or apples, cut into 1-inch chunks (about 2 cups/10 oz.)
  • 4   ounces 
    (125 g) raspberries, blackberries or halved hulled strawberries
    Powdered sugar or maple syrup
Position rack in middle of oven and preheat to 400 degrees F (200 degrees 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. Saute about 30 seconds until fruit is glistening, then stir in 2 Tbsp. (30 mL) of the brown sugar and saute 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 information
Per Serving: cal. (kcal) 190, Fat, total (g) 9, chol. (mg) 70, sat. fat (g) 1, carb. (g) 23, fiber (g) 2, pro. (g) 5, sodium (mg) 70, Percent Daily Values are based on a 2,000 calorie diet
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