Vanilla Almond Dutch Bunny

I was at my girlfriend's place last weekend and we were watching the Food Network.  I saw this thing called a Souffle Pancake and thought it looked good.  On further investigation, I found out it is called a Dutch Bunny.  So I found a recipe and decided to tweak it and make it my own.  The original called for bananas and icing sugar.  But I'm on Weight Watchers and am always looking for ways to cut out a few points.  I really like the flavour of almonds and vanilla so I did that.  I ended up with about 5 pancakes in one heavy cake-like patty.  Overall, this was really tasty, easy to make and, with my tweaks, fits right into my Weight Watchers plan.  I will definitely do this one again.  This is what I did:

Ingredients:

• 3 eggs
• ¾ Cup skim milk
• ¾ cup Robin Hood Nutri Flour Blend flour
• ½ tsp salt
• ½ tsp pure vanilla extract
• ½ tsp pure almond extract
• 2 tbsp Splenda
• ½ cup (120 gm) Becel 64% less margarine (pink tub)
• Aunt Jemima Lite Syrup

Directions:

• Preheat oven to 450
• Beat eggs and milk until well blended
• Add flour, salt, vanilla, almond, Splenda and mix with a fork until just mixed. It will be lumpy.
• Melt butter in an oven-proof skillet.
• When butter is melted, pour the batter on top.
• Place in the oven and bake for 20 minutes.
• Serve immediately with syrup

What I learned

1. Nobody needs a full one of these.  It is very rich.  I ate a whole one and feel like I'm going to get the sugar jitters.  So I would make one to share and also some sausage or bacon and maybe potato fritters for a good, big breakfast.
2. It gets a very buttery taste that, at times, overpowers the vanilla and almond.  Maybe next time, I should cut down on the amount of butter.
3. There were little pockets of brown vanilla inside due to it not mixing properly.  Next time I will mix those in with the eggs and milk before the flour and see what happens.
4. If presentation is important to you, it is important to pour it evenly over the butter and try to cover the whole area.  I found that it baked quickly and, the parts of butter that didn't get the batter just dissipated and I ended up with a lopsided (yet no less tasty) dish; as you can see from the picture.
5. This may be just as good and healthier with about 6 egg whites.  If I do try that, I will let you all know how it turns out.