This is a must keep recipe. Not only is this Puffy German Pancake very appealing to the eye but also has FEWER carbohydrates than a regular pancake. Another plus for this recipe is that it can be doubled to make one big puffy pancake that will feed a large crowd (eliminating the need to stand in front of the stove flipping pancakes). Make sure to keep an eye on the choice of toppings if watching the carbohydrate intake. Light syrups, butter and honey, fresh blueberries or strawberries are a great match to this wonderful breakfast/brunch.
3/4 cup egg substitute
1/2 cup reduced- fat milk
1/2 cup all -purpose flour
1 tablespoon of Splenda or sugar
1 tablespoon reduced-fat margarine
This pancake is made in the oven, so go ahead and preheat your oven to 425 degrees F.
In a mixing bowl, combine egg substitute, milk, flour and Splenda and hand mix until batter is smooth.
Place margarine in a 9" pie plate and bake for about 4 minutes. This step will just melt the butter and heat-up the pie container. Remove from oven, add batter and quickly return to the oven. Bake for about 15 minutes or till the pancake is puffed and lightly brown.
Remove from oven, cool for a couple of minutes and top with fresh fruits, or just dust with a little powdered sugar.
Makes 4 servings.
Per Serving: 107 calories, 18% from fat, 2% saturated fat and about 7.1 grams of carbohydrates.