Special Pancakes With Very Berry Smoothies
Breakfast for dinner is always a treat! Serve this yummy combo with some turkey or soy breakfast sausage on the side.
- 4 eggs
- 2/3 cup flour
- ½ teaspoon salt
- 2/3 cup low-fat milk
- 3 tablespoons refrigerated butter or margarine, cut into small pieces
- confectioners' sugar, optional
- 2 cups frozen strawberries
- 1 cup frozen blueberries
- 1 (6 to 8-ounce) container nonfat vanilla yogurt
- 1 ½ cups cranberry juice blend
Preheat oven to 450 degrees. Generously coat an 8- or 9-inch square baking dish with cooking spray and set aside.
In a medium mixing bowl, beat the eggs with a wire whisk until thoroughly blended. Add the flour and salt, whisking well until smooth. Add the milk, whisking well until smooth.
For the pancakes: Pour batter into prepared baking dish and drop the butter in the batter. Bake for 20 minutes, until pancake is golden brown on edges and puffs up over top of dish. Dust with confectioners' sugar if desired.
For the smoothies: Combine the berries, yogurt and juice in a blender container and mix on medium speed until smooth.
Add additional juice, if necessary, until the desired consistency is reached.
Submit!
