Description
The German Pancake, topped w/ Triple Berry filling is amazing... it's light so you don't feel like you're having dessert, but with the fruit topping, it tastes like it.
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Directions
1. Heat oven to 400 degrees. Melt margarine in pie plate, 9x1 1/4, in oven; brush margarine on side of pie plate.
2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients except lemon juice just until mixed (do not overbeat). Pour into pie plate.
3. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar.
For Triple Berry Filling:
1. Drain rasberries, reserving 1/3 cup liquid. Mix sugar and cornstarch in 1-quart saucepan. Stir in reserved raspberry liquid.
2. Heat sugar mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
3. Stir raspberries, blueberries, and strawberries into sugar mixture. Cool completely.
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Ingredients
 For the German Pancake:
2 tablespoons stick margarine or butter
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 teaspoon salt
For the Triple Berry Filling:
1 package (10 ounces) frozen raspberries in light syrup, thawed
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup blueberries
1/2 cup cut-up strawberries
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