Monday, August 3, 2009

Monday Munchies ~ Fruit Filled Pancakes
Each Monday we will kick off the week with a Must have recipe to help get you out of the kitchen and back stitching ASAP!

Fruit Filled Pancakes ~ My kiddies LOVE syrup. Me not so is filled with sugar and the kids get a lot of empty calories. I tried to find a great new way to serve pancakes so they would forget about the syrup. No small feat and believe me we tried quite a few different recipes till we stumbled upon this. This was a BIG hit and not one request for syrup!

Fruit Filled Pancakes Recipe


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


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

2. 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.

3. 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.

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