Star- Spangled Popover Pancake

 

4 egg whites

1 egg

1 C. 1% low-fat milk

1 C. all-purpose flour

2 tsp. unsalted butter or margarine, melted

1/4 tsp. salt

3 T. apricot or peach preserves

2 T. lemon juice

1 T. packed light brown sugar

3 nectarines, sliced

1 C. sliced strawberries

1 C. blueberries

Preheat the oven to 425ºF. Coat a 12″ cast-iron skillet with no-stick spray. Place the skillet in the oven for 5 minutes. Place the egg whites and egg in a medium bowl. Whisk until well combined. Add the milk, flour, butter or margarine, and salt. Mix well. Remove the skillet from the oven and pour in the batter. Return to the oven and bake for 20 to 25 minutes, or until golden brown and puffed. (The pancake will collapse when removed from the oven.) In a medium saucepan, combine the preserves, lemon juice, and brown sugar. Bring to a boil over medium heat. Add the nectarines; cover and cook, stirring occasionally, for 5 minutes, or until soft. Stir in the strawberries and cook for 2 minutes. Remove from the heat and stir in the blueberries. Pour the fruit on top of the pancake and cut into 4 wedges. Serve warm. To make individual popover pancakes, use a cast-iron 8-C. muffin pan in place of the skillet and bake for 12 to 15 minutes, or until golden brown and puffed. Arrange 2 popovers on each plate and top with the warm fruit.