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Fruit Filled Puff Pancakes




Source of Recipe


Marla


Recipe Introduction


These puff pancakes deflate after baking to form a "bowl." Just right for filling with colorful fresh fruit, Choose from sliced strawberries, peeled and sliced kiwi fruit and peaches, blackberries, blueberries, halved grapes, sliced nectarines and apricots, and/or pitted and halved sweet cherries.


List of Ingredients




Fruit-Filled Puff Pancakes



• 1/2 cup refrigerated or frozen egg product, thawed, or 1 whole egg plus 1 egg white
• 1/4 cup all-purpose flour
• 1/4 cup fat-free milk
• 1 tablespoon cooking oil
• 1/4 teaspoon salt
• 2 cups cut up fresh fruit
• 2 tablespoons orange marmalade, warmed


Recipe



1. For pancakes, coat four 4-1/4-inch pie plates or 4-1/2-inch foil tart pans with cooking spray. Set aside.

2. In a large mixing bowl use a rotary beater or wire whisk to beat egg product or whole egg plus egg white, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in a 400 degree F oven about 25 minutes or until brown and puffy. Turn off oven; let stand in oven for 5 minutes.

3. To serve, immediately after removing the pancakes from oven, transfer to 4 plates. Spoon some of the fruit into center of each pancake. Drizzle fruit with warmed orange marmalade.

Makes 4 servings