Fruit-Filled Puff Pancakes
Source of Recipe
Better Homes & Gardens
List of Ingredients
• Nonstick cooking spray
• 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 fresh fruit (choose from sliced strawberries, peeled and sliced kiwi fruit or peaches, blackberries, blueberries, seedless grapes, sliced nectarines or apricots, and/or pitted and halved sweet cherries)
• 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.
Good Food, Good Health Eating Plan Exchanges: 1/2 starch, 1/2 fruit, 1 fat/sugar.
Nutritional Information
Nutritional facts per serving
calories: 123, total fat: 4g, saturated fat: 1g, cholesterol: 0mg, sodium: 210mg, carbohydrate: 18g, fiber: 2g, protein: 5g, vitamin A: 4%, vitamin C: 69%, calcium: 4%, iron: 6%
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