Oven Pancake with Sautéed Fruit & Berries
- 3 Tbsp canola oil 45 mL
- 3 Tbsp packed light brown sugar, divided 45 mL
- 1/2 cup low-fat milk (1%) 125 mL
- 1/2 cup all-purpose flour 125 mL
- 3 large eggs
- 1/2 tsp baking powder 2 mL
- 1/2 tsp almond extract 2 mL
- 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 125 g
- Powdered sugar or maple syrup
- 1. Position rack in middle of oven and preheat to 400 °F (200 °C).
- 2. 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.
- 3. In blender, whirl milk, flour, eggs, remaining 1 Tbsp (15 mL) of brown sugar, baking powder and almond extract until blended.
- 4. 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.
|Gras saturés||1 g|
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