Lemon Raspberry Oven Pancake
Wonderful sweet & sour flavor to being the day
- ½ c flour
- ¼ c sugar
- ¼ tsp salt
- 1 can Nestlé Carnation Evaporated Lowfat 2% Milk
- 3 eggs
- 1½ tsp grated lemon peel
- 1 c fresh raspberries
Preheat oven to 450º F.
Spray 9-inch deep-dish pie plate or cake pan with nonstick cooking spray or line with parchment paper.
Combine flour, 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 2 tablespoons sugar.
Bake for 15 to 20 minutes or until puffed and light golden brown. Serve warm.