Fruity Skillet Pancake

(Wake Up Your Breakfast!)

This delicious and nutritious breakfast gives your family the energy and nutrients they need to do their best at school, work and play!

Ingredients:

1 cup	Nordica 2% Cottage Cheese	250 mL
1/4 cup	sour cream	50 mL
1/2 cup	Egg Creations Original Liquid Eggs, well shaken	125 mL
2 tsp	vanilla	10 mL
1/3 cup	sugar	75 mL
2/3 cup	Robin Hood All Purpose Flour	150 mL
1/2 tsp	baking powder	2 mL
1 tbsp	Gay Lea Spreadables Butter	15 mL
1 cup	Europe's Best Woodland Blueberries, frozen	250 mL
	Topping:
2/3 cup	Europe's Best Select Raspberries, thawed and drained	150 mL
1/3 cup	Europe's Best Woodland Blueberries, thawed and drained	75 mL
1/4 cup	Smucker's Pure Raspberry Jam	50 mL
	Gay Lea Real Whipped Cream for Garnish

Instructions:

Preheat oven to 425F (220C). Combine first 8 ingredients in a large bowl. Mix well. Melt butter in an 11" (25 cm) oven-proof skillet over medium-high heat. Add pancake mixture and tilt to coat pan. Cook until edges start to bubble, about 2 minutes. Sprinkle with frozen blueberries. Remove from oven and let cool 5 minutes.
 
Topping: Combine raspberries, blueberries and jam in a bowl. Top pancake with fruit mixture and garnish with whipped cream