Monday, January 14, 2008

Fruit Filled Puff Pancakes

I love breakfast! Here is a great recipe that I got over at Better Homes & Gardens for a fruit filled Puff Pancake. It sounds delicious!

Fruit-Filled Puff Pancakes

Prep: 10 minutes
Bake: 25 minutes


* Nonstick cooking spray
* 1/2 cup refrigerated or frozen egg product, thawed, or 1 whole egg plus 1 egg white
* 1/4 cup all-purpose flour
* 1/4 cup fat-free milk
* 1 tablespoon cooking oil
* 1/4 teaspoon salt
* 2 cups fresh fruit (choose from sliced strawberries, peeled and sliced kiwi fruit or peaches, blackberries, blueberries, seedless grapes, sliced nectarines or apricots, and/or pitted and halved sweet cherries)
* 2 tablespoons orange marmalade, warmed


1. For pancakes, coat four 4-1/4-inch pie plates or 4-1/2-inch foil tart pans with cooking spray. Set aside.

2. In a large mixing bowl use a rotary beater or wire whisk to beat egg product or whole egg plus egg white, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in a 400 degree F oven about 25 minutes or until brown and puffy. Turn off oven; let stand in oven for 5 minutes.

3. To serve, immediately after removing the pancakes from oven, transfer to 4 plates. Spoon some of the fruit into center of each pancake. Drizzle fruit with warmed orange marmalade. Makes 4 servings.

Good Food, Good Health Eating Plan Exchanges: 1/2 starch, 1/2 fruit, 1 fat/sugar.
Nutrition Facts
Nutrition facts per serving:

* Calories 123
* Total Fat (g) 4
* Saturated Fat (g) 1
* Cholesterol (mg) 0
* Sodium (mg) 210
* Carbohydrate (g) 18
* Fiber (g) 2
* Protein (g) 5
* Vitamin A (DV%) 4
* Vitamin C (DV%) 69
* Calcium (DV%) 4
* Iron (DV%) 6

*Percent Daily Values are base on a 2,000 calorie diet

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