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Dutch Boy Pancake

Dutch Boy Pancake
 
Prep Time:
10 min
Total Time:
38 min
Makes:
8 servings

What You Need

2 Tbsp. butter or margarine
1/2 cup  flour
1/4 tsp. salt
1/2 cup  milk
3 eggs
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup JET-PUFFED Marshmallow Creme
1 cup  sliced strawberries
2 medium peaches, peeled, sliced
1 cup  blueberries

Make It

PREHEAT oven to 450°F. Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk and eggs with wire whisk until well blended; pour into pie plate. Place on lowest oven rack.

BAKE 18 minutes. Reduce oven temperature to 350°F. Bake an additional 10 minutes or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with electric mixer on medium speed until well blended.

FILL pancake with fruit; top with the cream cheese mixture. Serve immediately.

Kraft Kitchens Tips

Size It Up
This simple, rich pancake is perfect to serve for a brunch with your loved ones.
Special Extra
Toss fruit with 1 Tbsp. Kirsch (cherry brandy). Let stand 30 minutes before spooning into hot baked pancake.
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Average Rating  (28)
Rated  by a cook on 7/29/2009
" This was really good. A nice summer recipe, without a lot of calories!" 
See All Ratings & Comments See All Ratings and Comments
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Nutritional Information

Nutrition Information

Calories
 190
Total fat
 10 g
  Saturated fat
 5 g
Cholesterol
 105 mg
Sodium
 190 mg
Carbohydrate
 20 g
  Dietary fiber
 2 g
  Sugars
 11 g
Protein
 5 g
Vitamin A
 10 %DV
Vitamin C
 25 %DV
Calcium
 4 %DV
Iron
 6 %DV
Healthy Living Information
RecipeDetail