Cream-Filled Pancake Packets w/Berries -

Cream-Filled Pancake Packets w/Berries

Breakfast

Thin pancakes filled with vanilla cream, baked and topped with three kinds of fresh berries.

About 30 minutes (plus 1 hr chilling)

About 10 minutes

1Preheat oven to 350°F.
2Whisk together egg whites and milk in a large bowl. In a small bowl, combine flour, sugar and salt. Stir into egg white mixture, cover and refrigerate 1 hour.

3Spray an 8 in. nonstick skillet with cooking spray and place over medium heat. Add 1/4 cup batter to the center of the skillet, swirl evenly around pan.

4Cook about a minute, or until top looks dried. Flip, cook another 15-20 seconds. Cool on a wire rack with paper towels inbetween. Repeat with rest of batter.

5Use an electric mixer to beat together ricotta cheese and cream cheese. Add 1/2 cup sour cream, sugar, 1 Tbsp. wheat germ and vanilla, beat to combine.

6Top each pancake with 1/4 cup filling, fold in all sides to form a rectangle. Place in a 13x9 in baking dish, seam side down.
7Brush the tops with melted butter, cover and bake 10-15 minutes. Serve with berries, sour cream and wheat germ on top.

Serving Size: 1 pancake, 2 Tbsp. fruit, 1-1/2 tsp. sour cream, 1/4 tsp. wheat germ

Amount Per Serving:

Recipe Category: Breakfast

Recipe Subcategory: Pastries and Pies

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.