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Fruit-Filled Puff Pancakes
Ingredients
-
Nonstick cooking spray
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1/2
cup refrigerated or frozen egg product, thawed, or 1 whole egg plus 1 egg white
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1/4
cup all-purpose flour
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1/4
cup fat-free milk
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1
tablespoon cooking oil
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1/4
teaspoon salt
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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)
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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.
From the Test Kitchen
- Make Ahead Tip Good Food, Good Health Eating Plan Exchanges:1/2 starch, 1/2 fruit, 1 fat/sugar.
Nutrition Facts
(Fruit-Filled Puff Pancakes)
- Servings Per Recipe 4,
- Calories 123,
- Protein (gm) 5,
- Carbohydrate (gm) 18,
- Fat, total (gm) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 41,
- Vitamin C (mg) 41,
- Sodium (mg) 210,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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