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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Fruits Crepes/, Pancakes 6 Servings

INGREDIENTS

3 Whole eggs
1 c Milk
1/4 c Water
1 1/2 t Vanilla
1 t Sugar
1 pn Salt
1/2 t Baking powder
1 1/3 c All-purpose flour
3 T Canola oil
3 T Melted butter, or as desired
1 T Butter
3 c Assorted fresh fruit, sliced
1 T Sugar
Powdered sugar

INSTRUCTIONS

To prepare the pancakes: Combine the eggs, milk, water, vanilla,  sugar
and salt in a large bowl. Beat until well combined.  Using a fork,
blend the baking powder into the flour. Whisk into the  liquid
ingredients, along with the oil, whisking until just blended.  Set
aside while you prepare the fruit.  (May be made the night before.
Cover and refrigerate.) To prepare the  fruit: Melt the butter in a
large, preferably nonstick pan. Add the  fruit and saute for a minute.
Sprinkle with the sugar and continue to  saute for no longer than a
minute. You want to bring out the flavors  and brighten the colors.  If
you use fresh raspberries, add them the last few seconds.  Remove from
heat and set aside while you cook the pancakes.  Brush a 12-inch
nonstick omelet pan with about 3 teaspoons melted  butter.  Give the
batter a good stir just before making each pancake.  When the pan is
medium-hot, ladle in 1 cup of the batter. Swirl the  pan to evenly
spread the batter, then cook over medium heat for about  2 minutes.
Lift the pancake when it appears to be set; it should have golden
speckles on the bottom.  Turn and cook for another minute.  Continue
with the remaining batter.  Serve each pancake with sauteed fruit, and
dust with powdered sugar.  [Serves 4. PER SERVING: 530 calories, 12 g
protein, 61 g  carbohydrate, 28 g fat (10 g saturated), 198 mg
cholesterol, 229 mg  sodium, 4 g fiber.]  Notes: One of the best things
about these delicate pancakes is that  they serve as a base for fresh
fruit. My favorite toppers are sliced  peaches and raspberries,
cinnamon-dusted apple slices, or halved  fresh figs and toasted
walnuts. Recipe from a a place Jacquelin  stayed in the Yacatan run by
Peter and his wife.  Recipe by: Jacqueline Higuera McMahan, SF
Chronicle 9/23/98  Posted to KitMailbox Digest  by Pat Hanneman
<kitpath@earthlink.net>  on Sep 24, 1998, converted by MM_Buster v2.0l.

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“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 351
Calories From Fat: 162
Total Fat: 18.3g
Cholesterol: 116.6mg
Sodium: 145.7mg
Potassium: 280.5mg
Carbohydrates: 39g
Fiber: 2.6g
Sugar: 13.4g
Protein: 8.3g


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