Directions:
- Preheat oven to 450°F. Stir Blackberries and Splenda sugar in medium bowl. Let stand at room temperature while preparing pancake.
- Melt butter in 10-inch ovenproof skillet (I like cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
- Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
- Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon blackberries on top, dust with powdered sugar and serve
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.88 Kcal (1096 kJ) | ||
| Calories from fat | 113.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.61g | 19% | |
|---|---|---|---|
| Cholesterol | 163.32mg | 54% | |
| Sodium | 99.13mg | 4% | |
| Potassium | 267.69mg | 6% | |
| Total Carbs | 27.68g | 9% | |
| Sugars | 5.9g | 24% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 9.42g | 19% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 9% | |
| Calcium | 104mg | 10% | |
| Amount Per 100 g | |||
| Calories | 138.13 Kcal (578 kJ) | ||
| Calories from fat | 59.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 19% | |
|---|---|---|---|
| Cholesterol | 86.14mg | 54% | |
| Sodium | 52.29mg | 4% | |
| Potassium | 141.2mg | 6% | |
| Total Carbs | 14.6g | 9% | |
| Sugars | 3.11g | 24% | |
| Dietary Fiber | 2.27g | 17% | |
| Protein | 4.97g | 19% | |
| Vitamin C | 8mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 9% | |
| Calcium | 54.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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