Ingredients

• 4 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 0.25 teaspoons salt
• 2 tablespoons margarine
• 2 medium ripe bananas , cut into 1/2-inch pieces
• 1 cup sliced fresh strawberries , or more to taste
• 1 cup blueberries , or more to taste
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 , 8 ounce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
2. 2 Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
3. 3 Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
4. 4 Bake in the preheated oven until puffy and golden, about 15 minutes.
5. 5 Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.

Nutrition per serving