PUFFED PANCAKES

Puffed Pancakes image

Dessert lovers will love this. The fruit-filled pastries offer a bite of summertime in any season.-Aleta Beane, Benton, Kentucky

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

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Ingredients

6 teaspoons butter
3 large 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

Steps:

Divide butter among six 10-oz. custard cups. Place on a 15x10x1-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.

Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 89mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.