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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Dessert lovers will love this. The fruit-filled pastries offer a bite of summertime in any season.Aleta Beane, Benton, Kentucky Ingredients:
6 teaspoons butter |
3 eggs |
1/2 cup milk |
2 tablespoons canola oil |
1/4 teaspoon almond extract |
1/2 cup king arthur unbleached 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 15-in. x 10-in. x 1-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. Yield: 6 servings.
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