Berry Puff Pancakes
This recipe is taken from the 1983 Milk Calendar. An unusual brunch dish filled with down-to-earth nutrition and energy.
- Prep: 5 min
- Cooking: 15 min
Ingredients
- 4 eggs separated
- 1 cup (250 mL) Milk
- 3 tbsp (45 mL) butter melted
- 1 cup (250 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 1 tbsp (15 mL) honey
- 2 cups (500 mL) fresh berries
- Icing sugar
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Preparation
Combine egg yolks, milk, 1 tbsp (15 mL) butter, flour, salt and honey.
Beat egg whites until stiff but not dry; fold into milk mixture.
Heat 1 tbsp (15 mL) butter in a 9 or 10-in (23-25 cm) fry pan. Pour half of the mixture into pan; cook over low heat 3 to 5 min or until bubbles appear on the surface.
Spoon 1 cup (250 mL) berries over top. Cover handle of fry pan with foil; place under hot broiler until pancake is puffed and golden brown, about 2 to 3 min.
Remove from pan and keep warm; repeat with remaining mixture. Sprinkle pancakes with icing sugar and serve in wedges. Accompany with maple syrup, fresh cream, bacon or sausages.
Tips
Note: Raspberries, blueberries or any other kind of berry or pitted cherries may be used.
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Nutritional information
Per serving| Energy: | 347 Calories |
| Protein: | 12 g |
| Carbohydrate: | 42 g |
| Fat: | 15 g |
| Fibre: | 4.9 g |
| Sodium: | 216 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 126 mg |
| Selenium: | 58 % |
| Vitamin B12: | 48 % |
| Folate: | 44 % |
| Riboflavin: | 33 % |
