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Post by Tia on May 30, 2005 11:44:04 GMT -5
Berry Puff Pancake
2 large whole eggs 1 large egg white 1/2 cup fat-free milk 1/2 cup all-purpose flour 1 tablespoon granulated sugar 1/8 teaspoon salt 2 cups fresh raspberries, blackberries, boysenberries, blueberries, strawberries, or a combination 1 tablespoon powdered sugar Makes 1 Pancake (6 Servings)
Heat oven to 450°F.
Prepare a 10-inch ovenproof skillet or glass pie pan with nonstick pan spray. Beat the eggs and egg white in a medium bowl. Whisk in the milk. Slowly whisk in the flour, sugar, and salt. Pour into the prepared dish and bake 15 minutes. Reduce the heat to 350°F and bake 10 minutes more, or until the batter is puffed and brown. Remove from the oven and slide the puff onto a serving plate. Cover with fruit (if strawberries are used, slice large berries in bite-size pieces): sift powdered sugar over the pancake. Cut the puff into 6 equal wedges.
Per Serving: 110 Cal; 2 g Fat (1 g Sat Fat): 18 g Carb; 5 g Protein; 89 mg Sodium; 71 mg Cholesterol; 2 g Fiber
Exchanges: 1 Starch; 1/2 Fruit
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