For Breakfast

Oven-Baked Pancake

8 months ago

Cook : 00:15

Ingredients

Mix it up, stick it in the oven, and enjoy it.This makes a great weekend breakfast choice.

3 eggs
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

 

Mix it up, stick it in the oven, and enjoy it.This makes a great weekend breakfast choice.  3 eggs 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
Oven-Baked Pancake

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.