Berry-Filled Puff Pancakes
Preheat oven to 400°F. Coat two 4 ¼-inch pie plates, 4 ½-inch foil tart pans or 10-ounce custard cups with cooking spray. Set aside.Advertisement
In a medium bowl, beat egg, flour, milk, oil and salt with a rotary beater until smooth. Divide batter among prepared pans. Bake for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.
Meanwhile, stir together marmalade and orange juice (or water) in a small bowl. Add banana and berries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into the center of each pancake.
1 fat, 1 fruit, 1 other carbohydrate