This recipe serves four, but if you just need it for two, use 2 eggs and 1/2 cup milk. It’s yummy served with either strawberry or blueberry topping.
—BRENDA MORTON HALE CENTER, TX
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 tablespoons butter
3 eggs
3/4 cup fat-free milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 cup sliced fresh strawberries
Confectioners’ sugar
1. Place butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs, milk and vanilla. In another small bowl, combine the flour, salt and cinnamon; whisk into egg mixture until blended.
2. Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown.
3. In a small saucepan, combine the sugar and cornstarch. Stir in water until smooth; add strawberries. Cook and stir over medium heat until thickened. Coarsely mash strawberries. Serve with pancake. Dust with the confectioners’ sugar.
PER SERVING 277 cal., 10 g fat (5 g sat. fat), 175 mg chol., 187 mg sodium, 38 g carb., 2 g fiber, 9 g pro. Diabetic Exchanges: 2 1/2 starch, 1 medium-fat meat, 1 fat.