Baked Cranberry-Apple Pancake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T. butter or margarine1/4 c. dried cranberries1 small apple, peeled, cored, and chopped1/4 cup packed brown sugar (I used Splenda Brown Sugar Blend)1 t. finely shredded orange peel (set aside)1/4 cup orange juice3/4 cup all purpose flour4 t. granulated sugar1/2 t. baking powder1/2 t. baking soda1/8 t. salt1 egg, beaten1/2 c. buttermilk4 t. cooking oil
1. Place butter in a 9-inch pie plate. Place pie plate in oven while preheating to 350 degrees. Remove pie plate from oven when butter is just melted. Stir in dried cranberries and apple.
2. Meanwhile, in a small saucepan stir together brown sugar and orange juice. Bring to boiling; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Pour syrup mixture over fruit in pie plate.
3. In a medium bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. In a small bowl stir together egg, buttermilk, oil, and reserved orange peel. Add egg mixture all at once to flour mixture. Stir just until mixed. Pour batter evenly over fruit mixture in pie plate.
4. Bake, uncovered, in 350 degree oven about 15 minutes or until top springs back when lightly touched. Serve upside down on a pretty plate. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SCHULTZ1950.
2. Meanwhile, in a small saucepan stir together brown sugar and orange juice. Bring to boiling; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Pour syrup mixture over fruit in pie plate.
3. In a medium bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. In a small bowl stir together egg, buttermilk, oil, and reserved orange peel. Add egg mixture all at once to flour mixture. Stir just until mixed. Pour batter evenly over fruit mixture in pie plate.
4. Bake, uncovered, in 350 degree oven about 15 minutes or until top springs back when lightly touched. Serve upside down on a pretty plate. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SCHULTZ1950.
Nutritional Info Amount Per Serving
- Calories: 299.7
- Total Fat: 12.3 g
- Cholesterol: 69.9 mg
- Sodium: 337.6 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 1.9 g
- Protein: 5.2 g
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