Try this quick and easy recipe for pancakes from Pillsbury®. It?s delicious!
PANCAKE: |
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| 1 | cup Arrowhead Mills whole wheat flour |
| 1 | cup Hood CC milk |
| 1 | cup Egg Substitute |
| 2 | tablespoons margarine or butter |
TOPPING: |
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| 3/4 | cup Sargento Light ricotta cheese |
| 1 | teaspoon grated orange |
| 3 | tablespoons Splenda |
| 2 | tablespoons Sugar free |
| 2 | cups fresh strawberries, sliced |
- Preheat oven to 450°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, milk and egg substitute; beat with wire whisk or eggbeater until smooth.
- Melt margarine in medium ovenproof nonstick skillet over medium-high heat. (If skillet is not ovenproof, wrap handle with foil.) Tilt skillet to coat bottom with melted margarine. Immediately pour batter into hot skillet.
- Bake at 450°F. for 20 to 25 minutes or until puffed and golden brown. (Some margarine may rise to surface of pancake during baking.)
- Meanwhile, in small bowl, combine ricotta cheese, orange peel and 2 tablespoons of the powdered sugar; mix well. Spoon jelly into small microwave-safe bowl; cover with microwave-safe plastic wrap. Microwave on HIGH for 10 to 15 seconds or until melted. Stir until smooth.
- Remove pancake from oven. Immediately spoon ricotta cheese mixture over pancake. Top with strawberries; drizzle with melted jelly. Sprinkle remaining tablespoon powdered sugar over top. Cut into wedges. Serve immediately.
Breakfast, Brunch
| Nutrition Facts | ||||||
Serving Size 282.6g |
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Amount Per Serving |
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Calories 286 Calories from Fat
85 |
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% Daily Value* |
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Total Fat
9.5g 15%
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Saturated Fat
2.8g 14%
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Trans Fat
0.0g |
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Cholesterol
16mg 5%
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Sodium
263mg 11%
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Total Carbohydrates
34.2g 11%
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Dietary Fiber
3.4g 14%
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Sugars
15.8g |
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Protein
14.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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