Puffed Pancakes

Name: Puffed Pancakes
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

13 ingredients

3 steps

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

Directions

1

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