EASY BERRY PUFF PANCAKE (0063)

SERVINGS：2

SERVING SIZE：1/2 of a puff pancake each

PREP TIME:15 mins

Ingredients   

1 egg

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

Directions

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.

Tip

*Test Kitchen Tip:

We do not recommend using a sugar substitute for this recipe.