Instructions

1. WHISK eggs, milk and butter in medium bowl until blended. Stir in flour.
2. POUR into 9-inch deep-dish pie plate sprayed with cooking spray. Combine fruit; spoon half over batter in pie plate.
3. BAKE 25 to 35 min. or until edge is puffed and center is firm. Meanwhile, whisk cornstarch and water in small saucepan until blended. Stir in dry gelatin mix. Bring just to simmer on medium heat; cook and stir 2 min. until gelatin is completely dissolved and mixture is thickened. Stir in lemon juice.
4. SERVE pancake topped with remaining fruit mixture. Drizzle with gelatin mixture.

Cooking time (duration)

Prep Time: 25 min. | Total Time: 45 min.

Number of servings (yield)

4 servings

Category

Breakfast

Submitted by

Kraft

Nutritional Information

Per Serving: 300 calories, 13g total fat, 7g saturated fat, 165mg cholesterol, 200mg sodium, 35g carbohydrate, 2g dietary fiber, 14g sugars, 10g protein, 10%DV vitamin A, 20%DV vitamin C, 10%DV calcium, 10%DV iron.

How to Use Remaining Dry Gelatin Mix:
Use remaining dry gelatin mix to prepare refrigerated gelatin as directed on package, using 1/2 cup each boiling water and cold water.

Serving Suggestion:
Serve with a cold glass of fat-free milk.