SERVING SIZE：1/2 of a puff pancake each
PREP TIME:15 mins
1 egg white
1/4 cup all-purpose flour
1/4 cup fat-free milk
1 tablespoon sugar
1 teaspoon almond extract
1 teaspoon finely shredded lemon peel
1 1/2 teaspoons butter
2 tablespoons sliced almonds
2/3 cup fresh blackberries and/or raspberries
2 teaspoons powdered sugar
1. Preheat oven to 425 degrees F. While oven is preheating, in a medium bowl combine egg, egg white, flour, milk, sugar, almond extract, and lemon peel. Beat with an electric mixer on high speed 2 minutes.
2. Grease the inside of a 9-inch cast-iron skillet or a dark 9x1.5-inch round cake pan with 1/2 teaspoon of the butter. Place the remaining 1 teaspoon butter in the prepared skillet and put in the hot oven about 2 minutes or until butter is melted and starting to sizzle.
3. Pour batter into the hot skillet or pan; quickly sprinkle with almonds. Bake 10 to 12 minutes or until puffed in center and browned and crisp on edges. Immediately remove pancake from skillet or pan and place on a cooling rack to prevent the bottom from becoming soggy. Cool slightly. Top with berries. Sift powdered sugar over all.
*Test Kitchen Tip:
We do not recommend using a sugar substitute for this recipe.