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Ingredientes
- 2/3 c. Flour,all-purpose
- 2/3 c. Lowfat milk
- 2 x Large eggs
- 1 can Blueberry pie filling (21oz)
- 1 x Nectarine,pitted and sliced
Direcciones
- Generously grease the bottom and sides of a 9" pie pan; set aside. Don't USE NONSTICK SPRAY COATING. In a small mixing bowl combine flour, lowfat milk and Large eggs. eat well. Pour into the prepared pan. Bake in a 425'F oven for 25 to 30 min or possibly until puffed and golden brown.
- Meanwhile, in a medium saucepan heat pie filling till hot. Spoon onto center of puffed pancake. Top with nectarine slices. To serve, cut pancake into wedges with a table knife. If you like, garnish with peppermint leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 243 | |
| Calories from Fat 20 | 8% |
| Total Fat 2.26g | 3% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 45mg | 2% |
| Potassium 215mg | 6% |
| Total Carbs 50.69g | 14% |
| Dietary Fiber 2.9g | 10% |
| Sugars 34.18g | 23% |
| Protein 4.98g | 8% |
