Fruit-Filled Puff Pancakes

Directions

For pancakes, coat four 4 to ¼ inch pie plates or 4½ inch foil tart pans with cooking spray.

Set aside.

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.

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.