Recipe
Breakfast
Mixed Fruit Oven Pancake
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Bake this pancake in a round pan and top with fresh fruit.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee flour | ||
| 2 tsp. Hy-Vee sugar, divided | ||
| ¼ tsp. Hy-Vee salt | ||
| ⅓ c. Hy-Vee skim milk | ||
| 2 Hy-Vee large eggs | ||
| ½ tsp. almond extract | ||
| ¼ c. quartered strawberries | ||
| ¼ c. sliced, quartered red grapes | ||
| ¼ c. sliced, quartered peeled kiwi | ||
| ¼ c. blueberries | ||
| ½ tsp. Hy-Vee cinnamon | ||
| ½ c. Hy-Vee fat-free yogurt |
Things To Grab
Directions
- Preheat oven to 400 degrees.
- Grease a round 8-inch pan. Heat pan in oven for 5 minutes.
- Beat flour, 1 tsp sugar, salt, milk, eggs and almond extract with a mixer until smooth. Pour into hot pan.
- Bake 15 to 20 minutes or until puffed and edges are brown.
- Meanwhile, stir together strawberries, grapes, kiwi, blueberries, remaining 1 tsp sugar and cinnamon.
- Immediately after removing pancake for the oven, layer yogurt and fruit mixture into sunken pancake center. Serve.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 215mg
- Sodium: 420mg
- Total Carbohydrates: 45g
- Protein: 14g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 60%
0%
Iron 10%
0%
Calcium 20%
Recipe Source:
Hy-Vee HealthMarket, September 2008.