Fruit-Filled Puff Pancakes
I made these pancakes for my kids for breakfasts, they are really great, healthy and yummmy, they all enjoy them so much. 24
nonstick cooking spray
fresh, sliced strawberries, peeled and sliced kiwi fruit or peaches, blackberries, blueberries, seedless grapes, sliced nectarin
For pancakes, coat four 4 to ¼ inch pie plates or 4½ inch foil tart pans with cooking spray.
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.