| 2 | cups Fiber One™ Complete pancake mix (from 28.3-oz box) |
| 1 1/3 | cups cold water |
| 6 | slices Canadian bacon |
| 2 | eggs |
| 2 | teaspoons water |
| 1 | teaspoon butter or margarine |
| 1/4 | cup shredded reduced-fat Cheddar cheese (1 oz) |
| 1. | Heat oven to 200°F. Line cookie sheet with paper towels. Make pancakes as directed on box, using 2 cups pancake mix and 1 1/3 cups water. Place cooked pancakes on cookie sheet; keep warm in oven. |
| 2. | Heat bacon as directed on package. Meanwhile, in small bowl, beat eggs and water with fork or wire whisk. |
| 3. | In 8-inch nonstick skillet, heat butter over medium heat. Pour egg mixture into skillet; cook until top is almost set. Gently lift edges to allow uncooked egg to flow underneath; continue to cook until set. Top with cheese. Remove from heat. Cut into 4 wedges. |
| 4. | To assemble each panwich, top 1 pancake with egg wedge, bacon slice and another pancake. |
|
| Try these filling variations for make-and-take Panwiches:
• Low-fat cream cheese spread and sliced strawberries
• Peanut butter and jelly
• Peanut butter and sliced banana |
Nutrition Information:
310 ( 100); 11g ( 3 1/2g, 0g); 155mg; 1080mg; 36g ( 5g, 5g); 18g 4%; 0%; 30%; 15% 1 ; 1 1/2 ; 0 ; 2 ; 1/2 2 1/2