Fruit-Filled Puff Pancakes

These low-fat puff pancakes deflate after baking to form a "bowl." Add colorful fresh fruit to make a lovely display.

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2.5 by 2 people

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  • Makes: 4 servings
  • Prep: 10 mins
  • Bake: 25 mins 400°F
  • Stand: 5 mins

Fruit-Filled Puff Pancakes

Reviews (0)

2.5 by 2 people

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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

Good Food, Good Health Eating Plan Exchanges:

1/2 starch, 1/2 fruit, 1 fat/sugar.

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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.
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2 Ratings

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