Healthified Light and Airy Puff Pancakes

 

Nonstick cooking spray

1

egg, lightly beaten

3

tablespoons Gold Medal® all-purpose flour

3

tablespoons fat-free milk

Dash salt

2

tablespoons sugar-free orange marmalade

2/3

cup sliced fresh fruit (such as strawberries, peeled kiwifruit, nectarines, pears, and/or peaches)

• 1 Preheat oven to 400°F. Lightly coat two 4 1/2 inch individual pie plates, 10-ounce custard cups, or 10-ounce au gratin dishes with nonstick cooking spray; set aside.
• 2 In a small bowl, combine egg, flour, milk, and salt. Beat with a wire whisk or rotary beater until smooth. Immediately pour batter into prepared baking dishes. Bake for 15 to 20 minutes or until pancakes are puffed and well browned.
• 3 Meanwhile, place orange marmalade in a small microwave-safe dish. Microwave, uncovered, on 100 percent power (high) about 30 seconds or until melted.
• 4 To serve, top puffed pancakes with fruit; spoon melted marmalade over fruit. Serve warm.