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Puff Pancake With Caramelized Fruit

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“Another Pillsbury favorite...this pancake puffs up beautfully and has a sweet triple fruit filling.”

Ingredients Nutrition


  1. Heat oven to 425°F
  2. Lightly spoon flour into measuring cup; level off.
  3. In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
  4. Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles.
  5. Remove pan from oven; tilt pan to coat bottom with melted margarine.
  6. Immediately pour batter into hot pan.
  7. Bake at 425°F for 14 to 18 minutes or until puffed and golden brown.
  8. Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat.
  9. Add apples and pears; cook 2 minutes, stirring occasionally.
  10. Add brown sugar, cranberries and lemon juice; mix well.
  11. Cook 8 to 10 minutes or until fruit is tender.
  12. To serve, pour fruit mixture into pancake.
  13. Serve immediately.

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