Creamy Strawberry Puff PancakeSubmitted by babydollsea_
Makes 4 servings
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Try this quick and easy recipe for pancakes from Pillsbury®. It’s delicious!
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Ingredients
PANCAKE: |
| 1 |
cup Arrowhead Mills whole wheat flour |
| 1 |
cup Hood CC milk |
| 1 |
cup Egg Substitute |
| 2 |
tablespoons margarine or butter |
TOPPING: |
| 3/4 |
cup Sargento Light ricotta cheese |
| 1 |
teaspoon grated orange |
| 3 |
tablespoons Splenda |
| 2 |
tablespoons Sugar free |
| 2 |
cups fresh strawberries, sliced |
Directions
- Preheat oven to 450°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, milk and egg substitute; beat with wire whisk or eggbeater until smooth.
- Melt margarine in medium ovenproof nonstick skillet over medium-high heat. (If skillet is not ovenproof, wrap handle with foil.) Tilt skillet to coat bottom with melted margarine. Immediately pour batter into hot skillet.
- Bake at 450°F. for 20 to 25 minutes or until puffed and golden brown. (Some margarine may rise to surface of pancake during baking.)
- Meanwhile, in small bowl, combine ricotta cheese, orange peel and 2 tablespoons of the powdered sugar; mix well. Spoon jelly into small microwave-safe bowl; cover with microwave-safe plastic wrap. Microwave on HIGH for 10 to 15 seconds or until melted. Stir until smooth.
- Remove pancake from oven. Immediately spoon ricotta cheese mixture over pancake. Top with strawberries; drizzle with melted jelly. Sprinkle remaining tablespoon powdered sugar over top. Cut into wedges. Serve immediately.
Categories
Breakfast, Brunch
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Serving Size 282.6g |
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Amount Per Serving |
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Total Carbohydrates 34.2g 11%
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| Vitamin A 9% |
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Vitamin C 72% |
| Calcium 17% |
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Iron 4% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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