Lemon Raspberry Oven Pancake

Lemon Raspberry Oven Pancake
Makes:
8
servings
Prep Time:
10
minutes
Total Time:
25
minutes
based on 7 reviews
5

Dietary Considerations:

Low FatVegetarian
Lemon Raspberry Oven Pancake is inspired by the French baked dessert called "claufouti". This recipe has sweet and citrusy flavors combined with raspberries and will make a delightful finale to your special event. Try other berries to create additional variations to this recipe. Ready in less than 30 minutes.

In this recipe:

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Ingredients:

  • 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 teaspoon vanilla extract
  • 1/2 pint (about 1 cup) fresh raspberries

Directions:

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.


Reviews:

Review This Recipe

oven pancake

 Star(s)

Joann Russell from Oakland, FL

I just saw this recipe for the first time and I can't wait to try it, it looks easy enough even for me.

Read More Reviews

Review This Recipe
  •  Star(s)

    Raspberries are delightful!

    Debra Orstrom from Hoffman Estates, IL

    This recipe turned out great. I made it with raspberries. Almost any fruit would work well if you substitute. The lemon was a great touch. Can experiment and use other flavor combos too. Give it a try.

  •  Star(s)

    great motorhome recipe too

    Christine Hanson from Eagle River, AK

    Great to find a recipe that is not a ton of butter. I substituted agave sryup for the sugar and used 100% whole wheat. Fit perfect in motorhome oven.

  •  Star(s)

    Great for Dessert!

    JOAN MADISON from Bothell, WA

    I substitued blueberries also and added a capful of lemon extract along with the lemon zest. It is a wonderful treat for the whole family!

  •  Star(s)

    delicious

    amy bryan from ,

    these were great and not too hard!

  •  Star(s)

    pancakes

    kevin marr from dublin, CA

    delicious

  •  Star(s)

    Easy and Yummy Oven Pancake

    Cheryl Herold from Montour Falls, NY

    I substituted blueberries from our freezer for this recipe. We had picked them together as a family so my boys, aged 10 and 7 were happy to eat them in this delicious pancake recipe! A nice family memory made thanks to you and this great recipe!

  •  Star(s)

    oven pancake

    Joann Russell from Oakland, FL

    I just saw this recipe for the first time and I can't wait to try it, it looks easy enough even for me.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 140
  • Calories from Fat: 15
  • Total Fat: 2g (3% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 170mg (7% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 15g
  • Protein: 7g
  • Vitamin A: 4% of DV
  • Vitamin C: 10% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lemon Raspberry Oven Pancake

Ingredients

  • 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 teaspoon vanilla extract
  • 1/2 pint (about 1 cup) fresh raspberries

 

Directions

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.

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