About the Recipe
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 brunch or dessert item.
Nonstick cooking spray
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar, divided
1/4 teaspoon salt
1 can (12 fluid ounces) Evaporated Milk
3 large eggs
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/2 pint (about 1 cup) fresh raspberries
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, eggs, lemon peel and vanilla extract 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.
Substitute other favorite, fresh seasonal berries such as blackberries or 1 cup blueberries for the raspberries.