|Special Consideration:||Low Calorie|
Pizza for desert? Just close your eyes and imagine a pre-plate-sized puffy pancake topped with luscious fresh fruits and the sorts of things you’d usually put on a sundae. Mmmmm. If you use whipped cream, hurry to serve the wedges before the heat of the pancakes ”melts” the cream.
1 tablespoon butter
1/2 cup milk
1/4 cup all-purpose flour
1 tablespoon sugar
1/2 tablespoon vanilla
1 to 1 1/2 cups sliced or diced fresh fruit
1/3 cup flaked coconut, optional
Prepared chocolate syrup or bottled fruit-flavoured topping, optional
Whipped cream or dairy sour cream, optional
In preheated oven 400F oven melt butter in 9 inch pie plate. Tilt plate so butter completely covers bottom. Set aside.
Beat together eggs, milk, flour, sugar and vanilla until smooth. Pour into hot buttered pie plate. Bake at 450F for 8 mins. Reduce heat to 375F and bake until golden brown and sides are puffy about 8 mins longer.
Immediately fill with fruit. Sprinkle with coconut and top with syrup and/or whipped cream, if desired. Cut into wedges and serve immediately.
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