Puffed Pancakes Recipe
Puffed Pancakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Dessert lovers will love this. The fruit-filled pastries offer a bite of summertime in any season.—Aleta Beane, Benton, Kentucky
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Puffed Pancakes in Country Woman March/April 2001, p39

Nutritional Facts

1 each: 255 calories, 13g fat (5g saturated fat), 119mg cholesterol, 89mg sodium, 30g carbohydrate (19g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Puffed Pancakes in Country Woman March/April 2001, p39

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