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Wheat & Berry Puffed Pancake
Submitted by Lindsay {Eighty Twenty Dietitian} on May 10, 2012 in Breakfast, Pancakes
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 Tablespoon Butter
- ½ cups Whole Wheat Flour
- ¼ cups All-purpose Flour
- ½ teaspoons Salt
- 1 cup Skim Milk
- 3 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoons Ground Cinnamon
- ¾ cups Mixed Berries (frozen Are Fine)
- Powdered Sugar, For Dusting
Preparation Instructions
Preheat oven to 450 F. Place butter into a 10″ cast iron skillet, then place skillet into the heated oven just until butter is melted and bubbly. Remove skillet from oven (with a hot pad please) and swirl butter to cover the bottom and sides of skillet (1/2 way up is fine).
In a large mixing bowl, combine flours and salt. In a separate bowl whisk together milk, eggs, vanilla and cinnamon. Pour liquid ingredients into the dry ingredients and use a whisk to combine (be careful to not over-mix).
Pour batter into the hot buttered skillet. Sprinkle berries into the center of the batter and place skillet back into the oven for 12-15 minutes, until sides have puffed up and edges appear crispy. Then remove from the oven and gently release sides of pancake from skillet and transfer onto a serving dish. Sprinkle with powdered sugar and serve!
Nutrition Info per 1/4 pancake: 200 calories, 7 g fat, 10 g protein (not bad for a pancake!), 24 g carbohydrates, 3 g fiber
