Whisk eggs, milk and butter in medium bowl until blended. Stir in flour.
Pour into 9-inch deep-dish pie plate sprayed with cooking spray. Combine fruit; spoon half over batter in pie plate.
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.
Serve pancake topped with remaining fruit mixture. Drizzle with gelatin mixture.
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.
Serve with a cold glass of fat-free milk.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.