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Fruit-Filled Puff Pancake


Bake Time 20 minutes

Prep Time 10 minutes

Yield

Makes 4 servings

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1/2 cup fat-free (skim) milk
1 teaspoon vanilla
1 tablespoon butter, melted
2 cups sliced fresh strawberries
1 teaspoon sugar substitute*
2 teaspoons powdered sugar

*This recipe was tested with sucralose-based sugar substitute.

Preparation

  1. Preheat oven to 400°F.
  2. Place butter in 9-inch glass pie plate. Place pie plate in oven 2 minutes or until butter is bubbly. Swirl pan to coat bottom and sides.
  3. Combine flour and salt in large bowl. Whisk eggs in medium bowl until frothy. Add milk and vanilla to eggs; whisk until blended. Add egg mixture to flour mixture; whisk until blended. (Batter will be slightly lumpy.)
  4. Remove pie plate from oven. Add melted butter to batter; mix well. Pour batter into hot pie plate; bake 20 minutes or until puffed and lightly browned.
  5. Meanwhile, combine strawberries and sugar substitute in medium bowl.
  6. Cut puff into 4 wedges to serve. Spoon fruit over hot pancake wedges. Sprinkle with powdered sugar. Serve immediately.

Nutritional Information

Serving Size: 1 wedge (1/4 of pancake) with 1/2 cup strawberries
Fiber 2 g
Carbohydrate 22 g
Cholesterol 114 mg
Saturated Fat 3 g
Total Fat 6 g
Calories from Fat 31 %
Calories 169
Protein 7 g
Sodium 202 mg

Dietary Exchange

Meat 1/2
Fruit 1
Starch 1/2
Fat 1

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