Raisin-Orange Puffed Oven Pancake
Share this pancake with loved ones on Passover morning, or anytime year-around.
- Prep Time : 10 min
- Cook Time : 20 min
- Ready Time : 30 min
- Serving Size: 1/8 of pancake
- 2 tablespoons heart-healthy buttery spread
- 1 cup California raisins
- 1/2 cup orange marmalade
- 2 tablespoons orange juice
- 3 egg whites
- 3 eggs
- 3/4 cup fat-free milk or water
- 1/2 cup matzo meal
- 1 teaspoon almond or vanilla extract
- Powdered sugar; for dusting
Preheat oven to 425°F. Measure buttery spread into heavy 9-inch skillet or ovenproof baking dish and melt in preheated oven. Stir raisins, marmalade and juice together in small bowl; spread evenly in skillet. In large bowl with electric mixer, beat egg whites until stiff but not dry. Add eggs and beat for 2 minutes more. Beat in milk, matzo meal, and extract till well mixed; turn into hot skillet. Bake about 20 minutes or until very puffed and golden brown. Dust with powdered sugar and serve immediately.
Nutrition Facts Per Serving
Calories 200 (19% from fat); Total Fat 4.5g (sat 1g, mono 1g, poly 2g, trans 0g ); Cholesterol 80mg; Protein 6g; Carbohydrate 38g; (Dietary Fiber 1g; Sugars 14g; ); Iron 1mg; Sodium 85mg; Calcium 75mg; Potassium 241mg
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.