Nutmeg Pancakes with Lemon-Spiked Berries

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Nutmeg Pancakes with Lemon-Spiked Berries."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/nutmeg-pancakes-with-lemon-spiked-berries-recipe.htm>  13 October 2008.

Nutmeg Pancake with Lemon-Spiked Berries Photo
Nutmeg Pancake with Lemon-Spiked Berries
Cook Time: 3 to 4 minutes
Prep Time: 10 minutes
Yield: Makes 6 servings
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Ingredients:
1
cup all-purpose flour

2
tablespoons sugar substitute,* divided

1
teaspoon baking powder

3/4
teaspoon ground nutmeg

1/2
teaspoon baking soda

1/4
teaspoon salt

1-1/3
cups nonfat buttermilk

1/4
cup cholesterol-free egg substitute

2
tablespoons canola oil

2
cups sliced strawberries

2
teaspoons finely grated lemon peel



Preparation:
1.
Combine flour, 1 tablespoon sugar substitute, baking powder, nutmeg, baking soda and salt in small bowl. Combine buttermilk, egg substitute and oil in another small bowl. Add to flour mixture; stir just until moistened.

2.
Lightly spray nonstick griddle with nonstick cooking spray. Heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until top is covered with bubbles and edge is slightly dry. Turn; continue cooking until done.

3.
Meanwhile, combine strawberries, 1 tablespoon sugar substitute and lemon peel in medium bowl. Serve berries over warm pancakes.



Nutritional Information:
Serving Size: 1 pancake with 1/3 cup strawberry mixture
Fiber 2 g
Carbohydrate 23 g
Cholesterol 2 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 30 %
Calories 162
Protein 5 g
Sodium 361 mg
Dietary Exchange:
Fat 1
Fruit 1
Starch 1


This recipe appears in: Pancakes & Waffles