Baked Peach Skillet Pancake Recipe By Tasty

HEALTHIER SKILLET PEACH CRISP RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a bowl, add the oats, brown sugar, salt, whole wheat flour, applesauce, and cinnamon and mix to combine.
• Pit and slice peaches.
• In a separate bowl, add the peaches, brown sugar, cinnamon, cornstarch, and vanilla extract and mix to combine.
• Spread the peaches in an even layer in a skillet, and top with the oat mixture.
• Bake for 40-45 minutes, until the peaches are bubbling and the oats are golden brown.
• Slice and serve with a scoop of ice cream (optional).
• Enjoy!

GERMAN PEAR PANCAKE

Steps:

• Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
• Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.
• Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.
• Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.
• Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
• In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
• Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
• Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
• Let the batter rest for 15-30 minutes at room temperature.
• Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
• Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
• Serve the pancakes with butter and maple syrup.
• Enjoy!

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (205°C).
• Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
• Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
• Serve warm with powdered sugar and sliced strawberries.
• Enjoy!

BAKED PEACH PANCAKE

Steps:

• In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. , Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over. , Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.

BAKED PEACH SKILLET PANCAKE RECIPE BY TASTY

Steps:

• Place the skillet pan in the oven and preheat the oven at 375°F.
• Mix flour, brown sugar, baking powder, cardamom and salt in a large mixing bowl
• In a separate bowl, whisk milk, peach nectar, melted butter and egg until well combined. Add liquid mixture and 1½ cups of peaches into the dry mixture and blend well.
• Remove the skillet from the oven, with a safe heat proof oven mitt. It will be hot. Place one tablespoon of butter into the skillet and spread evenly. Add the pancake mixture and spread out evenly. Add remaining ½ cup peaches and 1 tbsp sugar to the top, spreading it out.
• Place the skillet back in the oven and bake for about 25 minutes. Remove, let cool and serve with maple syrup.

SKILLET PANCAKES WITH CANADIAN BACON AND PEACHES

Steps:

• Preheat the oven to 375 degrees F. Toss the peaches with the brown sugar in a medium bowl; set aside. Combine the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the eggs and milk in a separate bowl, then gradually whisk into the flour mixture until just combined. Whisk in 4 tablespoons melted butter, then fold in the cottage cheese with a rubber spatula.
• Heat 1 tablespoon butter in a 10-inch ovenproof nonstick skillet over medium heat until bubbling. Add the batter and cook until it starts setting around the edge, about 2 minutes. Transfer the skillet to the oven and bake until set and golden, about 25 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the peaches and any juices from the bowl. Cover and cook until soft and syrupy, 5 to 10 minutes, adding up to 1/4 cup water if necessary. Uncover and stir in the Canadian bacon. Cook until warmed through, about 2 minutes. Remove from the heat and cover to keep warm.
• Remove the pancake from the oven and transfer to a cutting board; slice into wedges. Serve topped with the peach-bacon mixture and more cottage cheese.

SUNNY'S PEACHES AND CREAM PANCAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

OVEN-BAKED PEACH SKILLET PANCAKE

Steps:

• Place a cast iron skillet in the oven and preheat to 375 degrees F (190 degrees C).
• Mix flour, brown sugar, baking powder, cardamom, and salt together in a large mixing bowl.
• Whisk milk, peach nectar, egg, and 2 tablespoon melted butter together in a separate bowl. Add to the flour mixture with 1 1/2 cup sliced peaches; mix until well blended. Set remaining peaches aside.
• Remove the skillet from the oven with a heat-proof oven mitt; it will be hot. Brush the bottom and sides with remaining 1 tablespoon melted butter. Add pancake mixture and spread out evenly. Arrange remaining peach slices over top and sprinkle with sugar.
• Bake in the preheated oven until edges are browned and a toothpick inserted in the center comes out clean, about 25 minutes.
• Let cool slightly and serve with maple syrup.

FLUFFY PEACH PANCAKES

Steps:

• Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
• In a separate medium bowl, whisk together buttermilk, butter, eggs and vanilla.
• Slowly add wet mixture to dry mixture, whisking just until combined. Cover and let rest 1 hour.
• To make pancakes, preheat oven to 200F (100C).
• Melt some butter in a large nonstick skillet over medium heat. Add 1/3 cup (75 mL) batter and reduce heat to medium-low. Cook pancake 2 to 3 minutes or until top bubbles, then flip. Continue cooling 2 to 3 minutes longer or until cooked through. Transfer pancake to heatproof platter and keep warm in preheated oven. Repeat with remaining batter, adding fresh butter to the skilled each time.
• To make peaches, wipe skillet clean and melt butter on medium-low heat. Add peaches and sauté, turning once, 2 to 3 minutes or until beginning to soften. Add sugar, lemon juice and cinnamon and cook for 1 minute longer.
• Serve pancakes with peaches and maple syrup.

BAKED PANCAKE WITH PEACHES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a cast-iron skillet in the preheating oven.
• Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
• Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
• Bake in preheated oven until set in the middle, about 20 minutes.

BLUEBERRY PEACH SHEET PAN PANCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
• Pour batter onto a parchment-lined baking sheet and spread to the edges.
• Place peach slices on top of the batter, followed by the blueberries.
• Bake for 15 minutes, or until golden brown.
• Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
• Enjoy!

PEACHY BAKED PANCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put margarine in a pie dish and melt in the preheating oven.
• Mix eggs, flour, and milk in a bowl; pour over melted butter. Arrange peach slices atop the egg mixture. Sprinkle sugar over the peach slices.
• Bake in preheated oven until the pancake is firm in the center, about 30 minutes.