Creamy Strawberry Puff Pancake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try this quick and easy recipe for pancakes from Pillsbury®. Itâ??s delicious! 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:
1. 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.
2. 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.
3. 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.)
4. 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.
5. 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.
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