Cook : 00:15
Mix it up, stick it in the oven, and enjoy it.This makes a great weekend breakfast choice.
½ cup (60 g) whole wheat pastry flour
½ cup (120 ml) skim milk
¼ cup (55 g) unsalted butter, divided
2 tablespoons (26 g) sugar
2 tablespoons (18 g) slivered almonds,toasted
2 tablespoons (30 ml) lemon juice
Beat eggs with an electric mixer atmedium speed until well blended.
Gradually add flour, beating until smooth.Add milk and 2 tablespoons (28 g) meltedbutter; beat until batter is smooth. Pourbatter into a 10-inch (25 cm) skilletcoated with nonstick vegetable oil spray.Bake at 400°F (200°C, gas mark 6) for 15minutes or until pancake is puffed andgolden brown. Sprinkle with sugar andtoasted almonds. Combine remainingbutter and lemon juice; heat until buttermelts. Serve over hot pancake.
Yield: 3 servings
Each with: 94 g water; 370 calories (58% fromfat, 13% from protein, 29% from carb); 13 gprotein; 24 g total fat; 12 g saturated fat; 8 gmonounsaturated fat; 2 g polyunsaturated fat; 28g carb; 3 g fiber; 9 g sugar; 255 mg phosphorus;116 mg calcium; 2 mg iron; 106 mg sodium; 291
mg potassium; 832 IU vitamin A; 230 mg vitaminE; 5 mg vitamin C; 278 mg cholesterol.