Breakfast is served with this impressive oven pancake topped with fresh berries. You might be surprised by the secret ingredient in this Fresh Berry Dutch Baby Pancake - you'll have to try it to believe it!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Whisk eggs, milk and margarine in medium bowl until blended. Stir in flour.
Pour into 9-inch deep-dish pie plate sprayed with cooking spray. Combine fruit; spoon half over batter in pie plate.
Bake 25 to 35 min. or until edge is puffed and centre is firm.
Meanwhile, whisk corn starch and water in small saucepan until blended. Stir in dry jelly powder. Bring just to simmer on medium heat; cook and stir 2 min. until powder is completely dissolved and mixture is thickened. Stir in lemon juice.
Serve pancake topped with remaining fruit mixture. Drizzle with jelly mixture.
Kraft Kitchen Tips!
How to Use Remaining JELL-O Jelly Powder
Add 1/2 cup boiling water to remaining dry jelly powder in small bowl; stir 2 min. until completely dissolved. Stir in 1/2 cup cold water. Refrigerate until firm.
Serve with a cold glass of milk.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 3 g
Cholesterol 145 mg
Sodium 220 mg
Carbohydrate 35 g
Fibre 2 g
Sugars 14 g
Protein 10 g
4 servings, 1/4 recipe (128 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.