Puffed Oven Pancakes with Summer Glazed Fruit
Indulge your taste buds with these delicate puffed pancakes topped with bright fruit in an orange marmalade. These light cups of baked goodness give way to a summer filled center that is quite the breakfast treat.
Ingredients
- 1 individual Egg
- 3 tablespoons Milk
- 3 tablespoons Flour, All-Purpose
- ⅛ teaspoons Salt
- ½ ounces Sliced Peaches, Canned
- ¼ cups slice Strawberries
- ¼ cups Blackberries
- 2 tablespoons Orange Marmalade
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a medium bowl, mix together egg, milk, flour and salt.
- 2081868 Upgrade to a paid membership 45466 to unlock all instructions 70402
- 5886274 Upgrade to a paid membership 76268 to unlock all instructions 21167
- 2285982 Upgrade to a paid membership 99255 to unlock all instructions 40000
- 5544539 Upgrade to a paid membership 80861 to unlock all instructions 8452
- 3197605 Upgrade to a paid membership 57236 to unlock all instructions 49258
- 649664 Upgrade to a paid membership 5794 to unlock all instructions 21783
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4207237 Upgrade to a paid membership 72802 to unlock all instructions 2362
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a medium bowl, mix together egg, milk, flour and salt.
- Pour into greased muffin tin. It will be a thin layer of the batter and will puff when it bakes into a cup.
- Bake at 400 degrees for 10-12 minutes until browned.
- Mix together fruit and marmalade.
- Add on top of each puffed pancake.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 filled pancake Amount Per Serving
- Calories
- 82
- Total Fat
- 2g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 57mg
- Sodium
- 90mg
- Total Carbohydrates
- 14g
- Fiber
- 1g
- Sugar
- 8g
- Protein
- 3g
- WW Freestyle
- 2
6 Comments
Join the discussionMaybe I missed it, but how many muffins/pancakes does this make? Thanks! This looks fantastic! I’m going to try it this weekend!
The servings are listed on the recipe as 4 and 1 serving equals 1 filled pancake. It makes 4 so the recipe is a small batch but could easily be increased if you need more!
These were amazing! I exchanged one Tablespoon of the milk for vanilla extract, which added a ton of flavor to the pancakes. But wow! The presentation on these is plate-worthy straight from the oven, and they were so easy to make! Fancy enough for a brunch, but quick enough for a lazy Saturday breakfast, and yummy enough that the kids gobble them up! Thank you for this recipe!
Do you think an egg replacer would work well in this recipe? Ener-G egg replacer or something else? Thanks!
Yes I think that would work fine. We have a great post on egg substitutes here http://onceamonthmom.com/going…
i just tried out this receipe und i may did something wrong? it says “4 servings” -> 4 pancakes. i got 8 pancakes out of it, which actually were 8 GIANT muffins! i used a regular muffin tin and added some sugar and a little more milk and i could have made at least 12 “pancakes” or even more!