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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Recipe Summary

prep:
10 mins
bake:
15 mins
total:
25 mins
Servings:
6
Yield:
12 (2 1/2-inch) puffed pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

  • 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.

Nutrition Facts

96 calories; fat 3g; cholesterol 93mg; saturated fat 1g; carbohydrates 14g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 5g; vitamin a 177IU; vitamin c 1.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 28.1mcg; vitamin b12 0.3mcg; sodium 69mg; potassium 80mg; calcium 36mg; iron 0.9mg.
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