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Puffed Pancakes cont.
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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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |