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Puffed Pancakes

Puffed Pancakes
Dessert lovers will love this. The fruit-filled pastries offer a bite of summertime in any season.—Aleta Beane, Benton, Kentucky
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 teaspoons butter
  • 3 eggs
  • 1/2 cup milk
  • 2 tablespoons canola oil
  • 1/4 teaspoon almond extract
  • 1/2 cup all-purpose flour
  • 1/4 cup orange marmalade
  • 1 teaspoon lemon juice
  • 1 pint fresh strawberries, sliced
  • 1 medium firm banana, sliced
  • 1/2 cup whipped topping
  • 2 tablespoons orange juice concentrate
  • 1 tablespoon brown sugar

Directions

  • Divide butter among six 10-oz. custard cups. Place on a 15-in. x
  • 10-in. x 1-in. baking pan. Heat in a 400° oven until butter is
  • melted.
  • Meanwhile, in a large bowl, beat eggs; add milk, oil and extract. Add
  • flour; beat until smooth. Divide among custard cups. Bake for 12-15
  • minutes or until golden brown and puffy.
  • In a small saucepan, melt marmalade; stir in lemon juice. Toss with
  • fruit. Combine whipped topping, orange juice concentrate and sugar.
  • Serve pancakes with fruit and whipped topping. Yield: 6 servings.
© Taste of Home 2013

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Puffed Pancakes (continued)

Nutrition Facts: 1 serving (1 each) equals 255 calories, 13 g fat (5 g saturated fat), 119 mg cholesterol, 89 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013