Put your muffin pan to good use -- making pancakes! These puffed oven pancakes are ready in a snap and filled with fresh fruit so you can start your day with a fresh and delicious meal.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups or six 10-oz. custard cups or au gratin dishes with cooking spray.

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  • 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.)

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  • Meanwhile, wash and dry bowl. Add fruit and marmalade; toss to coat.

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  • Top puffed pancakes with fruit mixture and, if desired, yogurt and/or mint. Serve warm.

Nutrition Facts

96 calories; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 93 mg cholesterol; 69 mg sodium. 80 mg potassium; 14 g carbohydrates; 1 g fiber; 7 g sugar; 5 g protein; 0 g trans fatty acid; 177 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 36 mg calcium; 1 mg iron;

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