Chocolate Souffle Pancake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Light and tasty, with no leavening except the egg whites. Top with a dollop of frozen yogurt, whipped cream, or a puree of berries. The berries and cocoa are rich in antioxidants, the nuts are full of manganese and omega-3 fatty acids. Ingredients:
2 eggs, separated |
2 tsp butter |
1/2 cup lowfat milk |
1/4 tsp vanilla extract |
2/3 cup all purpose flour |
1/4 tsp salt |
2 tbsp sugar |
2 tsp sugar |
2 tbsp cocoa powder |
2 tsp cocoa powder |
1/2 cup frozen mixed berries |
2 tbsp chopped pecans |
Directions:
1. Set oven to 400F and melt butter in a heavy 8 inch skillet. Separate eggs, whisk yolks with 2 tbsp each sugar and cocoa, vanilla, salt, and butter; beat in milk. Beat egg whites to medium peaks, and beat in 2 tsp each sugar and cocoa. Beat flour into egg yolk batter, fold in whites, pour into hot skillet. Top with berries and pecans. Bake in the top 1/3 of the oven for 15 minutes until fluffy and firm.
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