Wake Up Your Breakfast!
Fruity Skillet Pancake
This delicious and nutritious breakfast gives your family the energy and nutrients they need to do their best at school, work and play!
Preparation Time:
10 Minutes
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