Back to Puffed Pancakes

Print Options

 
 
 Print
Puffed Pancakes Recipe

Puffed Pancakes Recipe

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

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

  • 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.

Nutritional 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.