Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Whisk eggs, sour cream, water and vanilla until blended. Add flour; mix well. Pour into prepared pie plate.
Bake 18 min. Reduce oven temperature to 350°F. Bake 10 min. or until edge is puffed and deep golden brown. Remove from oven.
Fill pancake with fruit; top COOL WHIP and nuts.
Save 30 calories and 4g of fat, including 2.5g of saturated fat, per serving by omitting butter, preparing recipe with BREAKSTONE'S Reduced Fat or light sour cream, and COOL WHIP LITE Whipped Topping, and spraying pie plate with cooking spray instead of coating it with the melted butter.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber 1g
* 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.