Fruit Filled Cloud Pancakes Recipes

FRUIT-FILLED PUFF PANCAKE

Steps:

• Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted., Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown., Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.

FRUIT PANCAKE ROLL-UPS

Steps:

• In a large bowl, combine the sour cream and sugar. Spread over warm pancakes; top with pie filling. Roll up jelly-roll style. Serve with fruit and additional pie filling if desired.

HEAVENLY CLOUD CAKES

Steps:

• In a mixing bowl, beat eggs until they are thick and lemony colored.
• Gradually stir in sour cream until well blended.
• In another bowl, sift the flour, baking powder, and salt.
• Gradually add the dry ingredients to the liquid ingredients; stir well after each addition.
• Heat a griddle or large skillet over medium heat until a drop of water sizzles.
• Coat with a thin film of oil or spray with non-stick cooking spray.
• Pour 1/4 cup batter onto griddle; lower heat to medium-low.
• Cook until tops of pancake are covered with little bubbles; flip pancake and cook until bottom is golden brown.
• Repeat with the remainder of the batter.
• Serve with your favorite topping.

DIABETIC FRUIT FILLED PUFF PANCAKES

Steps:

• Preheat oven to 400 degrees. Coat four 4 1/2 inch pie or tart pans with non-stick cooking spray. Set aside.
• In a medium bowl, whisk egg, flour, milk, oil, salt, and sugar until smooth. Divide batter between the prepared pans. Bake about 25 minutes or until browned and puffy. Turn off oven and leave pans in the oven an additional 5 minutes.
• Meanwhile, in a small bowl, stir together the sugar free jelly and orange juice. Add fruit (bananas, berries, and peaches), stirring gently to coat.
• Immediately after removing the pancakes from the oven, transfer to serving plates. Spoon 1/2 cup of fruit mixture into the center of each pancake.

FRUIT-FILLED PUFF PANCAKE

Steps:

• Preheat oven to 400 degrees F.
• Place butter in a 9-inch pie plate. Bake at 400 degrees F for 4 - 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
• Pour into hot pie plate. Bake at 400 degrees F for 10 - 12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and bananas.
• In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.

FRUIT FILLED CLOUD PANCAKES

Steps:

• Heat griddle or skillet.
• In a small bowl, combine flour, baking powder and salt.
• Add milk and oil to flour and beat to just combine.
• Beat egg white until stiff, but not dry.
• Fold egg white into flour mixture.
• Pour 2 ½ tablespoons batter for each pancake into a hot skillet and bake until underside is brown. Torn and brown top side.
• Combine berries and preserves. Place a spoonful of berries with preserves on one side of each pancake and roll up.