Fruited Puff Pancake Recipes

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PUFFED OVEN PANCAKE WITH FRESH FRUIT



Puffed Oven Pancake with Fresh Fruit image

Very good puffed pancake made with fresh fruit. Easy to make and delicious. The recipe comes from time life books, 1998.

Provided by Barb G.

Categories     Breads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup all-purpose flour
2 tablespoons granulated sugar
1/3 cup milk
3 eggs
1/4 cup unsalted butter
2 firm ripe peaches or 2 nectarines, peeled,if desired,pitted and sliced
1 1/2 cups raspberries or 1 1/2 cups blackberries
2 tablespoons confectioners' sugar, about
lemon wedge (optional)

Steps:

  • Preheat oven to 425 degrees.
  • In a bowl, beat together the flour, granulated sugar, milk, and eggs, until throughly blended.
  • Set aside.
  • In a 10 to 12 inch heatproof (Oven Proof) frying pan over medium-high heat, melt the butter.
  • Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened,3 to 5 minutes.
  • Remove from heat and scatter the berries over cooked fruit.
  • Pour the egg mixture over the fruit in the pan and immediately put in the oven.
  • Bake until puffed and golden, about 18 minutes.
  • Remove the pancake from the oven and sift confectioners sugar over the top.
  • Cut into wedges to serve.
  • If desired, offer lemon wedges on the side.

FRUIT-FILLED PUFF PANCAKE



Fruit-Filled Puff Pancake image

Treat your family to this delicious puffed pancake that is filled with blueberries and bananas (or other fresh fruit of your choice).

Provided by Crafty Lady 13

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1/3 cup all-purpose flour
3 tablespoons sugar, divided
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup milk
1 1/2 cups fresh blueberries
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 231.3, Fat 8, SaturatedFat 3.8, Cholesterol 151.4, Sodium 240.1, Carbohydrate 34, Fiber 2.5, Sugar 18.7, Protein 7.5

PUFFY PANCAKE WITH FRUIT



Puffy Pancake with Fruit image

A store-bought fruit pie filling is the secret to this impressive, easy-to-make pancake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 5

2/3 cup water
1/4 cup butter or margarine
1 cup Original Bisquick™ mix
4 eggs
1 to 2 cans (21 oz each) fruit pie filling, any flavor

Steps:

  • Heat oven to 400°F. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
  • Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).
  • Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 19 g, TransFat 1/2 g

FRUIT-FILLED PUFF PANCAKE



Fruit-Filled Puff Pancake image

This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. -LeAnne Senger, Oregon City, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 large eggs
1/2 cup 2% milk
1/3 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar, divided
1 tablespoon butter
1-1/2 cups fresh or frozen blueberries, thawed
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 232 calories, Fat 8g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 240mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

PUFF PANCAKE WITH CARAMELIZED FRUIT



Puff Pancake with Caramelized Fruit image

Number Of Ingredients 12

PANCAKE
1 cup all-purpose flour
1 cup milk
4 eggs
2 tablespoons margarine or butter
FRUIT MIXTURE
1 tablespoon margarine or butter
3 medium Gala apples, peeled, cut into 1/4-inch-thick slices
2 medium pears, peeled, cut into 1/4-inch-thick slices
3/4 cup firmly packed brown sugar
1/2 cup sweetened dried cranberries
2 teaspoons lemon juice

Steps:

  • 1. Heat oven to 425°F. In medium bowl, combine flour, milk and eggs beat 2 minutes at medium speed.2. Place 2 tablespoons margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven tilt pan to coat bottom with melted margarine. Immediately pour batter into hot pan.3. Bake at 425°F. for 18 to 25 minutes or until puffed and golden brown.4. Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat. Add apples and pears cook 2 minutes, stirring occasionally. Add brown sugar, cranberries and lemon juice mix well. Cook 8 to 10 minutes or until fruit is tender.5. To serve, pour fruit mixture into pancake. Serve immediately.High Altitude (over 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 680 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 4 g 20% * Cholesterol: 215 mg 72% * Sodium: 220 mg 9% * Total Carbohydrate: 123 g 41% * Dietary Fiber: 6 g 24% * Sugars: 88 g * Protein: 12 g * Vitamin A: 20% * Vitamin C: 10% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 4 Starch, 4 Fruit, 3 Fat or 8 Carbohydrate, 3 Fat

Nutrition Facts : Nutritional Facts Serves

OLD-WORLD PUFF PANCAKE



Old-World Puff Pancake image

My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
3 large eggs, room temperature
3/4 cup whole milk
3/4 cup all-purpose flour
2 teaspoons sugar
1 teaspoon ground nutmeg
Confectioners' sugar
Lemon wedges
Syrup, optional
Fresh raspberries, optional

Steps:

  • Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 74mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

GERMAN PUFF PANCAKES



German Puff Pancakes image

Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.

Provided by Kristi Francis

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 7

6 eggs
1 cup all-purpose flour
1 cup milk
¼ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons salted butter

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
  • Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
  • Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 18.4 g, Cholesterol 199.4 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.5 g, Sodium 211.3 mg, Sugar 2.4 g

PUFFY MAINE PANCAKES



Puffy Maine Pancakes image

These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 3 four-inch pancakes

Number Of Ingredients 7

2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup milk
Pinch of salt
Pinch of freshly grated nutmeg
3 tablespoons unsalted butter
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 425 degrees. Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.
  • For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar; serve immediately.

BERRY PUFF PANCAKE



Berry Puff Pancake image

My family requests this pancake often when fresh berries are in season. Serve with whipped topping, chocolate syrup, and powdered sugar. I cut the pancake into quarters and let everyone top it however they want.

Provided by Cyndi

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

cooking spray
½ cup all-purpose flour
½ cup milk
2 eggs
1 tablespoon butter, melted
¼ teaspoon salt
1 banana, sliced
½ cup blueberries
½ cup sliced fresh strawberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
  • Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
  • Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 24.5 g, Cholesterol 103.1 mg, Fat 6.4 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 194.2 mg, Sugar 8.1 g

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