Breakfast

Strawberry-Topped Puffy Pancake is for Breakfast, Dessert.

Strawberry-Topped Puffy Pancake takes several minutes to prepare.

Strawberry-Topped Puffy Pancake takes several minutes to cook.

Strawberry-Topped Puffy Pancake makes 4 servings.

The ingredients for Strawberry-Topped Puffy Pancake are:

* Cottage Cheese, 1% Milkfat, 1/2 cup
* Frozen Concentrate Orange Juice, 1/4 cup
* Powdered Sugar, 2 tbsp
* Milk, nonfat, 2/3 cup
* Flour, white, 1/2 cup
* Honey, 1 tbsp
* Lemon Rind, 1 tsp
* Egg, fresh, 2
* Strawberries, frozen, 2 2/3 cup, thawed (remove)

Here is how you make Strawberry-Topped Puffy Pancake:

1. Combine first 3 ingredients in container of an electric blender; cover and process until smooth. Spoon into a bowl; set aside.2. Combine milk and next 4 ingredients in blender container; cover and process until smooth. Pour into a 9-in pieplate coated with cooking spray.3. Bake at 425 degrees for 15 minutes or until puffed and goldern. Spoon cottage cheese mixture onto pancake. top with strawberries; cut into 4 wedges, and server immediately.Number of Servings: 4Recipe submitted by SparkPeople user NEKOATARI.

The nutritional information for Strawberry-Topped Puffy Pancake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 236.6

• Total Fat: 3.2 g
• Cholesterol: 108.1 mg
• Sodium: 168.7 mg
• Total Carbs: 43.0 g
• Dietary Fiber: 3.4 g
• Protein: 10.1 g