• SERVES: 4
  • Prep Time: 10 min
  • Cook Time: 20 min
Nutrition facts
Nutrition information 1 serving
  • Calories: 290
  • Calories from Fat: 80
  • Total Fat: 9g
  • Saturated Fat: 2.5g
  • Trans Fat: 0g
  • Cholesterol: 50mg
  • Sodium: 350mg
  • Total Carbs: 47g
  • Dietary Fiber: 3g
  • Sugars: 19g
  • Protein: 7g
  • Calcium: 20%
  • Iron: 10%
  • Vitamin C: 20%
  • Vitamin A: 10%

"Berry" Fruity Pancake Pie

INGREDIENTS

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 5 Tbsp. sugar , divided
  • 3/4 cup 2% milk
  • 1 egg , slightly beaten
  • 1/4 tsp. vanilla extract
  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread , divided
  • 1 package (12 oz.) frozen mixed berries , thawed (reserve juice)

INSTRUCTIONS

  1. Preheat oven to 350°. Spray 9-in. round cake pan with no-stick cooking spray; set aside.
  2. Combine flour, baking powder and 1 tablespoon sugar with wire whisk. Whisk in milk, egg, vanilla and 2 tablespoons melted I Can't Believe It's Not Butter!® Spread. Pour batter into prepared baking pan. Bake 20 minutes or until insert toothpick comes out clean.
  3. Melt remaining 1 tablespoon Spread in a medium nonstick skillet. Stir in remaining 4 tablespoon sugar, berries and reserved juice. Cook, stirring occasionally, until heated through and liquid becomes syrupy, about 4 minutes. Serve berries over warm pancake.

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