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

Directions

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.