Oven Puffed Pancake With Fruit Topping Recipes

DUTCH BABY PANCAKE WITH BERRY TOPPING

Steps:

• Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
• In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
• Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

PUFFY PANCAKE WITH FRUIT

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.

PUFF PANCAKE WITH CARAMELIZED FRUIT

Steps:

• Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
• Place 1 tablespoon 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.
• Bake at 425°F. for 14 to 18 minutes or until puffed and golden brown.
• 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.
• To serve, pour fruit mixture into pancake. Serve immediately.

PUFFED PANCAKES RECIPE

Steps:

• Place butter in 13x9-inch baking dish. Add the butter and melt in 400* oven until melted.
• Beat the eggs in large mixing bowl; add the milk, oil, and the extract. Add the flour and beat until smooth. Pour over melted butter and bake in oven for 12-15 minutes or till golden brown.
• Meanwhile, melt orange marmalade in small saucepan over low heat. Stir in the lemon juice. Remove from stove and toss in fruit until well coated.
• In small bowl, add the whipped topping and fold in the orange juice concentrate and brown sugar. Serve the pancakes with the fruit and whipped topping. 4 points per serving

PUFFED OVEN PANCAKE WITH SUMMER FRUIT

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended. Set aside.
• In a 10 to 12-inch (25 to 30-cm) heatproof 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, depending on ripeness. Remove from the heat and scatter with the berries.
• 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.

OVEN PUFFED PANCAKE WITH FRUIT TOPPING

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients except butter, fruit, and cool whip.
• Beat until smooth.
• Place butter in several slices in a 9" pie plate, melt in the oven until the butter sizzles for 2-4 minutes.
• Remove from oven and tilt pan to coat bottom evenly with butter.
• Immediately pour batter into hot pan.
• Bake 14-18 minutes or until puffed and golden brown.
• Remove from oven and place berries and cool whip on top of pancake.
• Cut into 4 slices.

PUFFED OVEN PANCAKE WITH FRESH FRUIT

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.

PUFFY OVEN PANCAKES

Steps:

• Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.