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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A delicious breakfast treat your whole family will enjoy! This fun pancake puffs way over the top of the pan and is garnished with heaps of berries and a dusting of powdered sugar. Beautiful to look at and scrumptious to eat. From the American Diabetes Association. eggs, egg white, fat-free milk, all-purpose flour granulated sugar, raspberries, blackberries, boysenberries, blueberries or strawberries powdered sugar cvt Ingredients:
2 large whole eggs |
1 large egg white |
1/2 cup skim milk |
1/2 cup all-purpose flour |
1 tbsp granulated sugar |
1/8 tsp salt |
2 cups fresh raspberries, blackberries, boysenberries, blueberries, strawberries or a combination |
1 tbsp powdered sugar |
Directions:
1. Heat the oven to 450 degrees F. Prepare a 10-inch ovenproof skillet or glass pie pan with non-stick pan spray.
2. 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 skillet and bake 15 minutes. Reduce the heat to 350 degrees 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.
3. 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.
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