>From the Better Homes and Gardens website...

Fruit-Filled Puff Pancakes
Prep: 10 minutes 
Bake: 25 minutes 
        *   Nonstick cooking spray 
        * 1/2  cup refrigerated or frozen egg product, thawed, or 1 whole egg 
plus 1 egg white 
        * 1/4  cup all-purpose flour 
        * 1/4  cup fat-free milk 
        * 1  tablespoon cooking oil 
        * 1/4  teaspoon salt 
        * 2  cups fresh fruit (choose from sliced strawberries, peeled and 
sliced kiwi fruit or peaches, blackberries, blueberries, seedless grapes, 
sliced nectarines or apricots, and/or pitted and halved sweet cherries) 
        * 2  tablespoons orange marmalade, warmed 
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. 
Good Food, Good Health Eating Plan Exchanges: 1/2 starch, 1/2 fruit, 1 
~~~***Rhonda G in Missouri***~ ~~


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