Fruit-Topped Oven Pancakes
Fruit Topping
1tablespoon margarine or butter
1⁄4 cup packed brown sugar
1⁄4 teaspoon cinnamon
1⁄8 teaspoon cloves
11⁄2 teaspoons cornstarch
1 cup orange juice
11⁄2 cups (1 medium) sliced, unpeeled apple
11⁄2 cups (1 medium) sliced, unpeeled pear
1⁄2 cup dried apricots
1⁄4 cup raisins
Oven Pancakes
3 eggs
1cup skim or lowfat milk
11⁄4 cups
2 teaspoons sugar
1⁄2 teaspoon grated orange peel
1⁄4 teaspoon cinnamon
1⁄4 teaspoon salt
1tablespoon 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
Yield: 8 servings.
Per serving: About 245 cal, 6 g pro, 45 g car, 5 g fat, 81 mg chol, 144 mg sod.
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