Monday, March 7, 2016

Mindful Monday Lunch with German Pancake

When I saw Brittany Poulson's recipe for Chocolate Strawberry German Pancake, I knew I'd have to try it.  Strawberry prices are falling and the berries are coming into season.  This single serving has 1 egg.  Combined with my glass of skim milk, the protein is just the right amount for my afternoon "lunch".  I made mine in an individual (6 inch) iron skillet.

Chocolate Strawberry German Pancake

(Serves 1)

Saute strawberries, buttery spread and syrup in a saucepan for 6-8 minutes.
1/2 cup sliced strawberries
3/4 teaspoon Earth Balance Buttery Spread
3/4 teaspoon brown rice syrup

In a 400 F. oven, melt buttery spread in 6 inch iron skillet.
1 1/2 teaspoon Earth Balance Buttery Spread

Mix flour, cocoa, sugar, salt, milk and vanilla.
2 tablespoon 2 teaspoon whole wheat pastry flour
1 tablespoon cocoa (not the Dutch process kind)
1 teaspoon sugar
Dash salt
1/4 cup soymilk
1/8 teaspoon vanilla

Beat egg, then stir into flour mixture.
1 egg

With pot holder, pull preheated skillet from oven.  Swirl melted buttery spread around sides of skillet.  Pour in batter.  Top with sauteed strawberries.

Bake for 15- 20 minutes.



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