Recipe of the Week: Oven Pancake with Sautéed Fruit & Berries

Ingredients

• 3 tbsp canola oil

• 3 tbsp packed light brown sugar, divided

• 1/2 cup low-fat milk

• 1/2 cup all-purpose flour

• 3 large eggs

• 1/2 tsp baking powder

• 1/2 tsp almond extract

• 2 firm-ripe peaches, nectarines, pears or apples, cut into one-inch chunks (about two cups)

• 4 oz raspberries, blackberries, or halved, hulled strawberries

Preparation

Position rack in middle of oven and preheat to 400 F (200 C). 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 of brown sugar and sauté until sugar melts and fruit looks glossy, about two minutes. Turn off heat under pan.

In blender, whirl milk, flour, eggs, remaining 1 tbsp of brown sugar, baking powder and almond extract until blended. 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.

Preparation time: 10 minutes; total time: 40 minutes.

Makes six servings, 198 calories each.

- Canadian Food Focus