Fruit Filled Puff Pancakes

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Fruit Filled Puff Pancakes

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, blackberries, blueberries, seedless grapes, peeled and sliced
peaches, sliced nectarines, sliced apricots, and/or pitted and halved sweet
cherries)
2 tablespoons orange marmalade, warmed

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