Raspberry Peach Puff Pancake

Name: Raspberry Peach Puff Pancake
Ingredients: 2 medium peaches, peeled and sliced; 1/2 teaspoon sugar; 1/2 cup fresh raspberries; 1 tablespoon butter; 3 large eggs, lightly beaten; 1/2 cup fat-free milk; 1/8 teaspoon salt; 1/2 cup all-purpose flour; 1/4 cup vanilla yogurt

9 ingredients

3 steps

Ingredients

2 medium peaches, peeled and sliced
1/2 teaspoon sugar
1/2 cup fresh raspberries
1 tablespoon butter
3 large eggs, lightly beaten
1/2 cup fat-free milk
1/8 teaspoon salt
1/2 cup all-purpose flour
1/4 cup vanilla yogurt

Directions

1

Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries.
2

Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.
3

Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.