Weight Watchers Strawberry Breakfast Puff
Preheat oven to 400ºF.
In medium bowl, combine drained yogurt, whipped topping, honey and banana extract; set aside. In blender or food processor, combine milk, eggs, flour and sugar - blend until smooth.
Place margarine in 10" oven proof skillet; place skillet in oven for 3 minutes. Using pot holder to protect hands, swirl margarine to cover surface of skillet. Immediately poor in batter; return skillet to oven.
Bake 25-30 minutes, until puffed and golden; slide pancake onto rack with spatula; cool 10 minutes; place on plate.
Spoon yogurt mixture into center of pancake; top with strawberries and bananas.
To serve cut into 6 wedges.
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