Nutrition per serving may change if servings are adjusted.
1 egg white
¼ cup all-purpose flour
¼ cup fat-free milk
1 tablespoon sugar (see Tip)
1 teaspoon almond extract
1 teaspoon finely shredded lemon peel
1½ teaspoons butter
2 teaspoons sliced almonds
⅔ cup fresh blackberries and/or raspberries
2 teaspoons powdered sugar (see Tip)
Preheat oven to 425°F. While oven is preheating, in a medium bowl combine egg, egg white, flour, milk, sugar, almond extract, and lemon peel. Beat with an electric mixer on high speed 2 minutes.
Grease the inside of a 9-inch cast-iron skillet or a dark 9x1½-inch round cake pan with ½ teaspoon of the butter. Place the remaining 1 teaspoon butter in the prepared skillet and put in the hot oven about 2 minutes or until butter is melted and starting to sizzle.
Pour batter into the hot skillet or pan; quickly sprinkle with almonds. Bake 10 to 12 minutes or until puffed in center and browned and crisp on edges. Immediately remove pancake from skillet or pan and place on a cooling rack to prevent the bottom from becoming soggy. Cool slightly. Top with berries. Sift powdered sugar over all.
Tip: We do not recommend using a sugar substitute for this recipe.