2 eggs 1/3 cup skim milk
1/3 cup flour Pinch grated nutmeg
2 tablespoons butter 3 kiwifruit, peeled and sliced
1 tablespoon lemon juice 1 1/2 teaspoons chopped fresh mint
1 tablespoon powdered sugar (or more to taste)
Heat 10-inch non-stick, oven-safe skillet at 425 degrees 5 minutes. Meanwhile, mix together eggs, milk, flour and nutmeg in small bowl until well blended. (A few lumps are OK.) Remove skillet from oven; melt butter in heated skillet, tilting to coat sides and bottom.
Pour egg batter into pan and bake in upper third of oven at 425 degrees until puffed and golden, 10 to 12 minutes. Remove from oven and slide pancake onto serving plate. Toss together kiwifruit, lemon juice and mint, and arrange over pancake. Sprinkle with powdered sugar. Makes 2 servings.
Per serving: 340 calories, 36.5 g carbohydrates, 10.6 g protein, 16.8 g fat, 215 mg cholesterol, 4.1 g fiber, 193 mg sodium. Calories from fat: 44.5%.
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