KitchenAid KSB5 Instructions and Recipes - Page 31

Fruit-Topped Oven Pancakes Fruit Topping 1 tablespoon margarine or butter 1⁄4 cup packed brown sugar 1⁄4 teaspoon cinnamon 1⁄8 teaspoon cloves 11⁄2 teaspoon 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 1 cup skim or lowfat milk 11⁄4 cups all-purpose flour 2 teaspoons sugar 1⁄2 teaspoon grated orange peel 1⁄4 teaspoon cinnamon 1⁄4 teaspoon salt 1 tablespoon 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 13x9-inch pan. Heat in oven to melt, about 2 to 3 minutes. Remove pan and tilt to coat with melted margarine. Immediately pour batter into hot pan. Bake at 425°F for 15 minutes. Reduce oven temperature to 375°F. Continue baking 14 to 18 minutes, or until puffed and golden brown. Cut into 8 pieces and serve with warm fruit topping. Yield: 8 servings. Per serving: About 245 cal, 6 g pro, 45 g car, 5 g fat, 81 mg chol, 144 mg sod. 29