Strawberry Puff Pancake

2 T. Foothills Creamery 50/50 Margarine Butter Blend
3 eggs
3/4 c. fat free milk
1 t. vanilla extract
3/4 c. flour
1/8 t. salt
1/8 t. ground cinnamon
1/4 c. sugar
1 T. cornstarch
1/2 c. water
1 c. sliced strawberries

Preheat oven to 400 F.  Place butter/margarine in 9-inch pie plate and place in oven for 3-5 minutes or until melted.

In a small bowl whisk the eggs, milk and vanilla.  In a separate small bowl mix flour, salt and cinnamon.  Whisk into egg mixture and blend.

Once the butter is melted, remove from oven and pour batter into pan.  Return to oven for 15-20 minutes or until sides are crisp and golden brown.

Meantime, in a small saucepan, combine sugar and cornstarch.  Stir in water until smooth and add strawberries.  Cook over medium heat until thickened, stirring frequently.  Mash strawberries and serve with pancake.

Serves: 4
Calories per serving: 237


*Options - try substituting the strawberries for your favorite berries or replace topping sauce with fresh fruit or pie filling.

A week after we tried this recipe we decided to try a modified version.

We eliminated the sugar, cornstarch, strawberries and water from the recipe and used 1 cup of warmed apple pie filling.  We also increased the cinnamon in the pancake by a teaspoon to compliment the slightly tart taste of the apple.

We decided to try the puff pancake recipe out on my parents and opted for just the fresh fruit.  We chose to use fresh blueberries on top - no sugar or anything added - which was fantastic as well.

It allows you to have a little pancake syrup if you want or just enjoy the simplicity of it.  


Either way by doing so we reduced the total calories per serving by about 60.