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.
Yield
5 servingsPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
as needed |
* |
| 1 | large |
eggs
|
|
| 1 | large |
egg whites
|
|
| ¼ | cup |
whole-wheat flour
|
|
| ¼ | cup |
milk
fat-free |
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
assorted fruits
fresh, sliced strawberries, peeled and sliced kiwi fruit or peaches, blackberries, blueberries, seedless grapes, sliced nectarin |
* |
| 2 | tablespoons |
orange marmalade
warmed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
as needed |
* |
| 1 | large |
eggs
|
|
| 1 | large |
egg whites
|
|
| 59 | ml |
whole-wheat flour
|
|
| 59 | ml |
milk
fat-free |
|
| 15 | ml |
vegetable oil
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
assorted fruits
fresh, sliced strawberries, peeled and sliced kiwi fruit or peaches, blackberries, blueberries, seedless grapes, sliced nectarin |
* |
| 3E+1 | ml |
orange marmalade
warmed |
|
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.
