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