Mix it up

Berried treasure

  • By
  • | 9:16 a.m. May 27, 2010
Lemon Raspberry Oven Pancake
Lemon Raspberry Oven Pancake
  • Winter Park - Maitland Observer
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Oh, how I love it when berry season arrives. I feel like I'm on a treasure hunt at the grocery store or farmers market, discovering mounds of jewel-colored strawberries, blueberries, blackberries, raspberries and more.

While these fresh gems are fantastic on their own, I love to find ways to use them in all kinds of recipes. I just had to share the recipes for this beautiful berried treasure — it'll make any occasion extra special.

To discover more delicious berry recipes, visit VeryBestBaking.com.

Lemon Raspberry Oven Pancake

Makes 8 servings

1/2 cup all-purpose flour

1/4 cup plus 2 tablespoons granulated sugar, divided

1/4 teaspoon salt

1 can (12 fl. oz.) Nestlé Carnation Evaporated Lowfat 2% Milk

3/4 cup egg substitute or 3 large eggs

1 1/2 teaspoons grated lemon peel

1/2 pint (about 1 cup) fresh raspberries

PREHEAT oven to 450º F.

SPRAY 9-inch deep-dish pie plate or cake pan with nonstick cooking spray.

COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk, egg substitute, lemon peel and vanilla extract and egg in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange raspberries on top of batter. Sprinkle top with remaining 2 tablespoons sugar.

BAKE for 15 to 20 minutes or until puffed and light golden brown. Serve warm.

TIP: Substitute other favorite, fresh seasonal berries such as blackberries or 1 cup blueberries for the raspberries.

Nutrition Information per serving: 140 calories; 15 calories from fat; 2g total fat; 1g saturated fat; 10mg cholesterol; 170mg sodium; 23g carbohydrate; 2g fiber; 15g sugars; 7g protein; 10% Vitamin C; 15% Calcium