Fruit-Filled Puff Pancakes
- For pancakes, coat four 4-1/4-inch pie plates or 4-1/2-inch foil tart pans with cooking spray. Set aside.
- 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.
- 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
Good Food, Good Health Eating Plan Exchanges:
1/2 starch, 1/2 fruit, 1 fat/sugar.
Nutrition Facts (Fruit-Filled Puff Pancakes)
- Per serving:
- 123 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 210 mg sodium ,
- 18 g carb. ,
- 2 g fiber ,
- 5 g pro.