Preheat oven to 400 degrees F. Lightly coat twelve 2 1/2-inch muffin cups or six 10-oz. custard cups or au gratin dishes with cooking spray.
In a small bowl combine eggs, flour, milk, sugar, and salt until smooth. Immediately pour batter into prepared muffin cups. Bake 15 to 20 minutes or until pancakes are puffed and golden. (Pancakes will puff up and sink quickly.)
Meanwhile, wash and dry bowl. Add fruit and marmalade; toss to coat.
Top puffed pancakes with fruit mixture and, if desired, yogurt and/or mint. Serve warm.