Puffed Pancakes

• 6 teaspoons butter
• 3 large eggs
• 1/2 cup milk
• 2 tablespoons canola oil
• 1/4 teaspoon almond extract
• 1/2 cup 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

1. Divide butter among six 10-oz. custard cups. Place on a 15x10x1-in. baking pan. Heat in a 400u0b0 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.

butter, eggs, milk, canola oil, almond extract, allpurpose, orange marmalade, lemon juice, fresh strawberries, firm banana, orange juice concentrate, brown sugar

Taken from www.tasteofhome.com/recipes/puffed-pancakes/ (may not work)