Categories: Breakfast Breads
Ingredients
- cooking spray
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
- 2 tablespoon flour
- 2 tablespoon milk,
- 2 teaspoon cooking oil
- dash(es) salt
- 1 tablespoon orange marmalade
- 1 tablespoon orange juice
- 1 small banana
- 1/2 cup sliced strawberries
Directions
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Preheat oven to 400°F.
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For pancakes, coat two 4 1/4-inch pie plates, 4 1/2-inch foil tart pans, or 10-ounce custard cups with nonstick spray.
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Set aside.
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In a medium bowl use a rotary beater or whisk to beat egg product or egg, flour, milk, oil, and salt until smooth.
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Divide batter among prepared pans.
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Bake in preheated oven for 25 minutes or until brown and puffy.
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Turn off oven.
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Let stand in oven 5 minutes.
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Meanwhile, in a small bowl stir together marmalade and orange juice or water.
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Add banana and strawberries or blueberries.
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Stir gently to coat.
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Immediately after removing pancakes from oven, transfer to dinner plates.
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Spoon some of the fruit into center of each pancake.