PUFFED OVEN-BAKED PANCAKES WITH FRUIT
Put your muffin pan to good use -- making pancakes! These puffed oven pancakes are ready in a snap and filled with fresh fruit so you can start your day with a fresh and delicious meal.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups or six 10-oz. custard cups or au gratin dishes with cooking spray.
- In a small bowl combine eggs, flour, milk, sugar, and salt until smooth. Immediately pour batter into prepared muffin cups. Bake 15 to 20 minutes or until pancakes are puffed and golden. (Pancakes will puff up and sink quickly.)
- Meanwhile, wash and dry bowl. Add fruit and marmalade; toss to coat.
- Top puffed pancakes with fruit mixture and, if desired, yogurt and/or mint. Serve warm.
Nutrition Facts : Calories 96 kcal, Carbohydrate 14 g, Cholesterol 93 mg, Protein 5 g, SaturatedFat 1 g, Sodium 69 mg, Sugar 7 g, Fat 3 g, ServingSize 12 (2 1/2-inch) puffed pancakes, UnsaturatedFat 2 g
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.
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
FRUIT-FILLED PUFF PANCAKE
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
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
[ INSERT FRUIT HERE ] PUFF PANCAKE
Pears, plums, berries, under-ripe bananas, etc. can be substituted for the apples-depending on the season. Muscovado replaced plain ol' brown sugar, honey for maple syrup, heavy cream for milk, one teaspoon ground cinnamon in original recipe was replaced with Recipe #266688-in my lame attempt to "anglicize" the recipe. For our small family, this recipe was cut in half (although with the same amount of fruit) and I also baked the pancake in an eight inch cast iron skillet instead of a pie pan. Puffy pancake pulls double duty as both a breakfast entree and dessert. Local recipe.
Provided by COOKGIRl
Categories Breakfast
Time 30m
Yield 1 eight inch puffy pancake
Number Of Ingredients 9
Steps:
- Note: the pancake will not puff up high like a Dutch baby does.
- Heat oven to 425 degrees.
- Place the butter, brown sugar and cinnamon in an 8-inch cast iron skillet or a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubbly - 5 minutes.
- Remove from the oven, stir well and mix in the apple slices.
- Return to the oven and bake for 2 minutes.
- Meanwhile, combine the eggs, milk, flour and salt in a blender or food processor and process until frothy - 1 minute. Pour over the apple mixture.
- Bake until the cake is puffed and the center is set - 18 to 20 minutes.
Nutrition Facts : Calories 1677.7, Fat 115.8, SaturatedFat 64.4, Cholesterol 1342.5, Sodium 559.1, Carbohydrate 122, Fiber 5, Sugar 66.5, Protein 41.2
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
- Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
- Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
- Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
FRUITED PUFF PANCAKE
I love making this with any kind of fruit. Sometimes I just bake the puff pancake then fill it with fresh cut up fruit and whipped cream. At times I cook the fruit as the recipe will tell you to do. My personal favorite, carmelize apples with sour cherries or cranberries. Serving this with Devonshire Cream. Or serving this...
Provided by Bonnie Beck
Categories Pancakes
Time 50m
Number Of Ingredients 11
Steps:
- 1. You are going to need a large cast iron skillet for this. Or you could use a pyrex dish, but I never have. YOU MUST PREHEAT THE OVEN TO 375*.
- 2. Melt butter in a large cast iron skillet on a low light. Keep warm.
- 3. Toss together the nuts, sugar, cinnamon and fruit.
- 4. Add to the warm melted butter and spread the fruit and nut mixture evenly over the pan. Add the a bit of the grate lemon or orange peel I am always yaking about not to throw away. If your smart you would have some in freezer bags.
- 5. Bake together for 5 mintues at 375*
- 6. Mix together with a whip the eggs, milk, flour and salt.
- 7. Pour oven the hot fruit and nut mixture. Bake 30 minutes until golden brown.
- 8. Serve in pan with Devonshire cream or powdered sugar.
- 9. Sometimes I have made a lovely pudding, fruit and filled this puff pancake after it has cooled and finished baking.
- 10. To me this is just a large Yorshire pudding.
- 11. DON'T BE THROWING AWAY THE PEELS FROM THE FRUIT. PUT THEM IN A FREEZER BAG AND I WILL TELL YOU WHAT TO DO WITH THEM ONE DAY SOON.
PUFFY PANCAKE WITH FRUIT
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
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
PUFFED PANCAKE WITH STRAWBERRIES
Provided by Lori Longbotham
Categories Blender Berry Citrus Dairy Egg Fruit Breakfast Brunch Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
- Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
- Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
- Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.
OLD-WORLD PUFF PANCAKE
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
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
PUFFY MAINE PANCAKES
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
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.
More about "insert fruit here puff pancake recipes"
PUFF PANCAKE WITH CARAMELIZED FRUIT RECIPE
From pillsbury.com
HOW TO ADD FRUIT TO PANCAKES - BAKING BITES
From bakingbites.com
FRUIT-FILLED PANCAKE PUFFS - DIABETES FOOD HUB
From diabetesfoodhub.org
PUFF PANCAKES WITH MAPLE-BAKED FRUIT RECIPE - CUISINE …
From cuisineathome.com
CHERRY PUFF PANCAKE - FOOD HERO
From foodhero.org
FLUFFY JAPANESE SOUFFLé PANCAKES スフレパンケーキ • …
From justonecookbook.com
11 FRUIT PANCAKE RECIPES YOU’LL FLIP FOR - MY FOOD AND …
From myfoodandfamily.com
DOUBLE BERRY PUFF PANCAKE - RECIPE GIRL
From recipegirl.com
LEMON PUFF PANCAKE WITH FRESH BERRIES | KING ARTHUR BAKING
From kingarthurbaking.com
INDIVIDUAL DUTCH BABY PANCAKE WITH BERRIES AND MAPLE YOGURT
From carolinescooking.com
90-SECOND PANCAKE IN A MUG - MIDWESTERN HOMELIFE
From midwesternhomelife.com
PUFF PANCAKE WITH MINTED GRAPES AND NECTARINES
From bhg.com
10 BEST FRUIT FILLED PANCAKES RECIPES | YUMMLY
From yummly.com
SUPER EASY PANCAKES WITH FRUIT RECIPE - MARKIE'S KITCHEN
From markieskitchen.com
APPLE PUFF PANCAKE RECIPE • THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
[ INSERT FRUIT HERE ] PUFF PANCAKE – RECIPEFUEL | RECIPES, MEAL PLANS ...
From recipefuel.com
LEMON PUFF PANCAKE WITH FRESH BERRIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FRUIT-FILLED PUFF PANCAKES | ONLINE ATHLETE NUTRITION GUIDE
From nutritionguide.specialolympics.ca
14 FABULOUS FRUIT-FLAVORED PANCAKE RECIPES - COSMOPOLITAN
From cosmopolitan.com
HOMEMADE DUTCH BABY | KITA ROBERTS PASSTHESUSHI.COM
From passthesushi.com
POP UP PANCAKES IN A MUFFIN TIN - MAKE AND TAKES
From makeandtakes.com
37 RECIPE BOX - FRUIT IDEAS | RECIPES, APPLE RECIPES, COOKING
From pinterest.com
FRUIT PUFF PANCAKES RECIPE - THE RECIPE WEBSITE - EGG FREE RECIPE
From therecipe.website
INSERT FRUIT HERE PUFF PANCAKE | THEFOODTASTING
From thefoodtasting.com
STUFFED PANCAKE PUFFS - A BEAUTIFUL MESS
From abeautifulmess.com
FRUIT FILLED PUFF PANCAKE RECIPE • FAITH FILLED FOOD FOR MOMS
From faithfilledfoodformoms.com
BERRY PUFFY PANCAKE RECIPE | LAND O’LAKES
From landolakes.com
HOW TO MAKE: INSERT FRUIT HERE PUFF PANCAKE
From travelingwithyou.net
PUFFY PILLOW PANCAKES – POST PUNK KITCHEN – ISA CHANDRA MOSKOWITZ
From theppk.com
A GIANT DUTCH BABY RECIPE TO CRADLE PEAK SUMMER FRUIT FOR …
From washingtonpost.com
PUFFED APPLE PANCAKES: SO SIMPLE BUT SO GOOD | FOODAL
From foodal.com
DUTCH BABY PANCAKE RECIPE (PUFF PANCAKE) - ONE SWEET APPETITE
From onesweetappetite.com
HAM AND CHEESE PUFF PANCAKE FOR A HOLIDAY BREAKFAST
From makeandtakes.com
OVEN PUFF PANCAKE WITH FRESH FRUIT | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
PUFF PANCAKE WITH STONE FRUITS AND HONEYED YOGURT
From baconfatte.com
25 BEST PANCAKE TOPPINGS - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love