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Fruit Topping
1 tablespoon
margarine
or butter
1
⁄4 cup packed brown
sugar
1
⁄
4 teaspoon cinnamon
1
⁄8
teaspoon cloves
1
1
⁄2 teaspoon cornstarch
1 cup orange juice
1
1
⁄2 cups (1 medium)
sliced, unpeeled
apple
1
1
⁄2 cups (1 medium)
sliced, unpeeled pear
1
⁄2 cup dried apricots
1
⁄4 cup raisins
Oven Pancakes
3 eggs
1 cup skim or lowfat
milk
1
1
⁄
4 cups all-purpose
flour
2 teaspoons sugar
1
⁄2 teaspoon grated
orange peel
1
⁄4 teaspoon cinnamon
1
⁄4 teaspoon salt
1 tablespoon
margarine
or butter
Heat margarine in large skillet over medium heat.
Add brown sugar, cinnamon, and cloves. In small
bowl, blend cornstarch and orange juice until
smooth. Pour mixture into skillet. Bring to a boil,
stirring constantly. Stir in apple, pear, apricots, and
raisins. Reduce heat to low and simmer, uncovered,
until fruit is tender, about 5 minutes. Set aside.
Place eggs in blender jar. Cover and blend at STIR
about 5 seconds. Add milk and blend at STIR about
5 seconds. Add remaining pancake ingredients
except margarine. Blend at MIX about 10 seconds;
scrape sides of blender jar. Blend at MIX about 10
seconds.
Place margarine in 13x9-inch pan. Heat in oven to
melt, about 2 to 3 minutes. Remove pan and tilt to
coat with melted margarine. Immediately pour
batter into hot pan. Bake at 425°F for 15 minutes.
Reduce oven temperature to 375°F. Continue
baking 14 to 18 minutes, or until puffed and
golden brown. Cut into 8 pieces and serve with
warm fruit topping.
Yield: 8 servings.
Per serving: About 245 cal, 6 g pro, 45 g car,
5 g fat, 81 mg chol, 144 mg sod.
Fruit-Topped Oven Pancakes