Betty Crocker Brunch - (Page 39) pancakes & waffles • QuiCk • Low Fat Peach Melba Pancakes Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 9 syrup just until smooth. Stir in ½ cup each peaches and raspberries. 3. For each pancake, pour slightly less than ¼ cup batter onto hot griddle. Cook until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup. Nutrition information Per Serving: 1 ServiNg: Calories 110 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1g); Cholesterol 25mg; Sodium 160mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 3g 2 2 1½ ¼ 2 3 ½ ½ eggs cups Gold Medal® all-purpose flour cups milk cup vegetable oil tablespoons sugar teaspoons baking powder teaspoon salt cup chopped canned (drained) or frozen (thawed and drained) sliced peaches ½ cup fresh or frozen (thawed and well drained) raspberries Additional peaches and raspberries, if desired Raspberry syrup, if desired Tip » 1. Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating). 2. In medium bowl, beat eggs with wire whisk until well beaten. Beat in remaining ingredients except fruit and HeaLtH twiSt Adding fruit to your pancakes adds flavor, color, variety and most of all, extra nutrition. Experts now recommend at least 5 servings of fruits and vegetables per day, and scientists are still uncovering important benefits of those nutrient powerhouses. Betty Crocker Most Requested RecipesTM 39
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