Serves 2

3 eggs                                                                         2 tablespoons sugar

1/2 cup all purpose flour                                              2 tablespoons sliced almonds

1/2 cup milk                                                                2 tablespoons lemon juice

2 tablespoons margarine, melted                                  2 tablespoons margarine

1/4 teaspoon salt

Beat eggs at medium speed with electric mixer until well blended. Gradually add flour, beating until smooth. Add milk, 2 tbsp. melted margarine and salt. Beat until smooth. Pour mixture into a greased 10" baking dish or cast iron skillet. Bake at 400 degrees for 15 minutes or until pancake is puffed and golden brown. Sprinkle with the sugar and almonds. Combine the 2 tbsp. margarine and lemon juice. Heat until margarine melts. Serve over the hot pancake. Best served straight from the oven while it holds that "souffle" look.

Serves 8

5 cups bite size frosted shredded wheat cereal

2 1/2 cups milk, heated

1/2 cup sugar

3 eggs

1 cup milk

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 package frozen fruit or fresh fruit in season, warmed and sweetened

Whipped cream

Raspberry Syrup

Heat oven to 350 degrees. Place cereal in a heavily buttered 1 1/2 quart casserole dish. Pour hot milk over cereal. Gently press cereal into hot milk with the back of a large spoon. Allow to cool to room temperature. In a separate bowl, beat sugar, eggs, 1 cup milk, cinnamon, nutmeg and salt until smooth. Pour egg mixture over cereal mixture. Bake 40 - 55 minutes or until center is set. Cool to room temperature. Serve with warmed raspberry syrup and fruit. Top with whipped cream.

This recipe freezes well.

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