Peach Melba Dutch Baby Pancake

Name: Peach Melba Dutch Baby Pancake
Prep time: 15 min
Cook time: 25 min
Yield: 6
Ingredients: Batter:; 2/3 cup (175 mL) Carnation® Evaporated Milk, Regular, 2% or Fat Free Evaporated Milk; 3 eggs; 1 tsp (5 mL) vanilla extract; pinch of salt; 1/2 cup (125 mL) Robin Hood® Original All Purpose Flour; 3 tbsp (45 mL) butter; Topping:; 2 cups (500 mL) fresh peach slices; 1 cup (250 mL) fresh raspberries; 1/2 cup (125 mL) Eagle Brand® Sweetened Condensed Milk, regular or low fat

Prep Time 15 mins

Cook Time 25 mins

Serves 6

Difficulty N/A

Ingredients

Batter:
2/3 cup (175 mL) Carnation^® Evaporated Milk, Regular, 2% or Fat Free
3 eggs
1 tsp (5 mL) vanilla extract
pinch of salt
1/2 cup (125 mL) Robin Hood® Original All Purpose Flour
3 tbsp (45 mL) butter
Topping:
2 cups (500 mL) fresh peach slices
1 cup (250 mL) fresh raspberries
1/2 cup (125 mL) Eagle Brand® Sweetened Condensed Milk, regular or low fat

Evaporated Milk

Directions

Step 1:

Preheat oven to 425°F (220°C).

Step 2:

Blend evaporated milk, eggs, vanilla and salt in blender. Add flour and blend until smooth (some small lumps might remain).

Step 3:

Meanwhile, melt butter in 10” (25 cm) cast iron pan over high heat. Carefully pour batter into centre of pan. Place in preheated oven and bake 20 to 25 minutes or until puffed and golden.

Step 4:

Combine topping ingredients and pour over hot pancake. Serve immediately.