Pancakes with Fruit and Whipped Cream

Grab a Fork: Pancakes with Strawberries and Chantilly Cream

Fresh summer fruits star in a meal-sized dessert sure to satisfy your sweet tooth.  Lovely for breakfast or brunch or even for dinner!

Impress your diners with a quick and lovely meal with fruit, pancake mix and an aerosol can of real whipped cream.  Try any kind of fruit or a combination of your favorites.

Keep on hand for quick meals

Aerosol Whipped Cream is surprisingly Light on WW Points: 1/2 cup is only 2 POINTS PLUS!

Fruit:
Wash fruit and cut into bite-sized pieces and put in a bowl.  Reserve nice slice of fruit or whole berry for garnish.  Sprinkle bite-sized fruit with sugar or maple syrup (2 tablespoons per serving).  Cover with plastic wrap and let it macerate (sit so flavors can blend) for an hour.  This will release some of the juice from the fruit to pour over your pancakes.  POINTS PLUS: 3

Pancakes:
Prepare one serving, according to package directions (1/2 cup Krusteaz mix prepared with water is one serving).  Makes enough batter for a waffle or two medium pancakes.  POINTS PLUS: 5

Assembly:
When pancakes are cooked spread them with 2 teaspoons of butter (per serving, 2 POINTS PLUS).  Put pancake on the plate and top with half of the fruit.  Spritz with generous 1/4 cup whipped cream.  Top with second pancake, the rest of the fruit, the fruit juice and 1/4 cup more cream and garnish with the reserved fruit slice or berry.  TOTAL POINTS PLUS:  12 per serving

Macerating the fruit: Strawberries, Nectarines and Cherries

©2011 Laura Delanty, Wife With A Knife - All Rights Reserved