In a Baking Pan
Souffléd Apple-Pear Pancake
2 teaspoons canola oil
2 firm-ripe red Bartlett pears, halved, cored, and cut into thin wedges
1 Granny Smith apple, peeled, halved, cored, and cut into thin wedges
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
1 cup fat-free milk
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon salt
¼ cup all-purpose flour
1 tablespoon confectioners’ sugar
1 Preheat oven to 400°F.
2 Heat oil in medium ovenproof skillet, such as cast iron, over medium heat. Add pears, apple, 1 tablespoon of granulated sugar, and the cinnamon. Cook, stirring occasionally, until pears and apple are tender and most of liquid is evaporated, about 10 minutes.
3 Whisk together milk, eggs, vanilla, salt, and remaining 1 tablespoon granulated sugar in medium bowl. Gradually whisk in flour until smooth. Pour batter over hot fruit mixture.
4 Bake until pancake is puffed and golden brown, 20–25 minutes. Cool pancake in skillet on wire rack 10 minutes. Dust with confectioners’ sugar and cut into 6 wedges. Serve warm or at room temperature.
PER SERVING (1 wedge): 129 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 72 mg Chol, 136 mg Sod, 22 g Carb, 13 g Sugar, 2 g Fib, 4 g Prot, 67 mg Calc.
HEALTHY EXTRA
This special pancake is also a great choice for breakfast. Top each serving with fat-free cottage cheese for some healthful protein (⅓ cup fat-free cottage cheese per serving will increase the PointsPlus value by 1).