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lemon raspberry oven pancake

Lemon Raspberry Oven Pancake

Wonderful sweet & sour flavor to being the day
Course Breakfast
Servings 4 people
Calories 288 kcal


  • ½ c flour
  • ¼ c sugar
  • ¼ tsp salt
  • 1 can Nestlé Carnation Evaporated Lowfat 2% Milk
  • 3 eggs
  • 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.
Keyword pancakes