Northwest Berry Puff Pancake -

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Northwest Berry Puff Pancake

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By American Diabetes Association

Posted July 23rd, 2007

This article is reprinted with permission from The New Family Cookbook for People with Diabetes, by American Diabetes Association, (1999, Simon & Schuster)

The New Family Cookbook for People with Diabetes

Servings:	6
Author Notes:	A delicious breakfast treat your whole family will enjoy when fresh berries are in season! This fun pancake puffs way over the top of the pan and is garnished with heaps of berries and a dusting of powdered sugar. Beautiful to look at and scrumptious to eat.
Ingredients:	2 large whole eggs 1 large egg white 1/2 cup fat-free milk 1/2 cup all-purpose flour 1 tablespoon granulated sugar 1/8 teaspoon salt 2 cups fresh raspberries, blackberries, boysenberries, blueberries, strawberries, or a combination 1 tablespoon powdered sugar
Instructions:	Heat oven to 450Â°F. Prepare a 10-inch oven-proof skillet or glass pie pan with nonstick pan spray. Beat the eggs and egg white in a medium bowl. Whisk in the milk. Slowly Whisk in the flour, sugar, and salt. Pour into the prepared dish and bake 15 minutes. Reduce the heat to 350Â°F and bake 10 minutes more, or until the batter is puffed and brown. Remove from the oven and slide the puff onto a serving plate. Cover with fruit (if strawberries are used, slice large berries in bite-size pieces): sift powdered sugar over the pancake. Cut the puff into 6 equal wedges. Diabetic Exchanges: 1 Starch; 1/2 Fruit