Peachesn Cream Oven Puffed Pancakes Recipes

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ABBY'S PEACHES 'N CREAM OVEN-PUFFED PANCAKES



Abby's Peaches 'n Cream Oven-Puffed Pancakes image

Make and share this Abby's Peaches 'n Cream Oven-Puffed Pancakes recipe from Food.com.

Provided by Hill Family

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup milk
2 eggs, beaten
1 tablespoon margarine or 1 tablespoon butter
1 (16 ounce) can peaches in light syrup, drained, reserving 3 tbsp liquid
2 tablespoons pecans, chopped
1/8 teaspoon cinnamon
1/4 cup sour cream
2 tablespoons powdered sugar
1/8 teaspoon almond extract

Steps:

  • Heat oven to 425°F.
  • Mix flour, sugar, salt, milk and eggs; beat with a wire whisk or eggbeater until smooth.
  • Place margarine or butter in a 9 inch pie pan; melt at 425°F for 2-4 minutes or until the butter sizzles.
  • Remove pan from oven, tilting the pan to coat bottom. Immediately pour batter into the hot pan. Top with peach slices, pecans and cinnamon.
  • Bake at 425°F for 16-20 minutes or until puffed and golden brown.
  • Meanwhile in a small bowl, combine cream sauce ingredients, mixing well.
  • Cut pancake into wedges. Serve immediately with cream sauce.

PUFFED OVEN PANCAKE WITH SUMMER FRUIT



Puffed Oven Pancake with Summer Fruit image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/3 cup (2 ounces/60 grams) all-purpose (plain) flour
2 tablespoons granulated sugar
1/3 cup (3 ounces/80 milliliters) milk
3 eggs
1/4 cup (2 ounces/60 grams) unsalted butter
2 firm, ripe peaches or nectarines, peeled, if desired, pitted and sliced
1 1/2 cups (6 ounces/185 grams) raspberries or blackberries
About 2 tablespoons confectioners' (icing) sugar
Lemon wedges, optional

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.

SUNNY'S PEACHES AND CREAM PANCAKE



Sunny's Peaches and Cream Pancake image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

One 10.6-ounce jug "just add water" pancake mix
Zest and juice of 1 lemon
4 tablespoons unsalted butter
1/4 packed cup light brown sugar
1/4 teaspoon ground cinnamon
Kosher salt
Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups)
8 ounces whipped cream cheese
1/2 cup powdered sugar
1/2 cup to 3/4 cup heavy cream or milk

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.

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.

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.

PEACHES`N CREAM OVEN-PUFFED PANCAKES



Peaches`n Cream Oven-Puffed Pancakes image

Number Of Ingredients 15

PANCAKE
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup milk
2 eggs, beaten
1 tablespoon margarine or butter
1 (16-ounce) can sliced peaches in extra light syrup, drained, reserving 3 tablespoons liquid
2 tablespoons , chopped pecans
1/8 teaspoon cinnamon
CREAM SAUCE
1/4 cup sour cream
2 tablespoons powdered sugar
3 tablespoons reserved peaches liquid
1/8 teaspoon almond extract

Steps:

  • 1. Heat oven to 425°F. In medium bowl, combine flour, sugar, salt, milk and eggs beat with wire whisk or eggbeater until smooth.2. Place margarine in 9-inch pie pan melt in 425°F. oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven tilt to coat bottom with melted margarine. Immediately pour batter into hot pan. Top with peach slices, pecans and cinnamon.3. Bake at 425°F. for 16 to 20 minutes or until puffed and golden brown.4. Meanwhile, in small bowl, combine all cream sauce ingredients mix well. Cut pancake into wedges. Serve immediately with cream sauce.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 260 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 115 mg 38% * Sodium: 230 mg 10% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 18 g * Protein: 7 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 8% * Iron: 8% * Dietary Exchanges: 2 Starch, 2 Fat OR 2 Carbohydrate, 2 Fat

Nutrition Facts : Nutritional Facts Serves

BAKED PANCAKE WITH PEACHES



Baked Pancake with Peaches image

A delicious way to add fruit into breakfast! Okay, it should probably serve 4 but if you have big eaters, don't be surprised if it is divided! Fortunately, you can put this together fast. Serve with vanilla yogurt.

Provided by HisAnomaly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
2 large peaches, peeled and cut into 1/4-inch slices
1 tablespoon brown sugar
1 teaspoon ground cinnamon
3 eggs
½ cup milk
½ cup all-purpose flour
1 drop vanilla extract
1 pinch salt
1 pinch ground nutmeg

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.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 21.6 g, Cholesterol 132.8 mg, Fat 7 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 3.3 g, Sodium 83.2 mg, Sugar 9.1 g

PUFFY SURPRISE OVEN PANCAKES



Puffy Surprise Oven Pancakes image

These popover-like pancakes have a delectable fruit topping!Serve with your favorite fresh fruit.Get these on the table while they still have their puff!

Provided by Sharon123

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons margarine or 2 tablespoons butter
4 cups sliced fruit (Use any of the following strawberries, pineapple, bananas, raspberries, peaches, blueberries, pears)
1/2 cup firmly packed brown sugar
1 (8 ounce) container sour cream

Steps:

  • Heat oven to 425*.
  • In medium bowl, beat eggs slightly.
  • Add flour and milk; beat with rotary beater until combined.
  • In oven, melt 1 tbls.
  • margarine in each of two 9-inch glass pie plates; spread to cover bottom.
  • Pour batter over margarine in pie plates.
  • Bake at 425* for 10 to 15 minutes or until golden brown.
  • (Pancakes will form a well in the center and edges will puff up.) Spoon fruit into center of pancakes.
  • Sprinkle with brown sugar and top with sour cream.
  • Serve immediately.
  • Yield: 4 servings.

PUFFY OVEN PANCAKES



Puffy Oven Pancakes image

Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons butter
2 large eggs
1/2 cup 2% milk
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup sliced fresh strawberries
1 teaspoon confectioners' sugar

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.

Nutrition Facts : Calories 351 calories, Fat 18g fat (9g saturated fat), Cholesterol 248mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 3g fiber), Protein 12g protein.

PEACHY BAKED PANCAKE



Peachy Baked Pancake image

A great alternative to the everyday pancake. This recipe calls for sliced peaches, but any fruit can be substituted. Try bananas and chocolate chips for a special treat.

Provided by KENDRA U

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

Time 40m

Yield 4

Number Of Ingredients 6

3 tablespoons margarine
3 eggs
1 cup all-purpose flour
1 cup milk
1 peach, sliced
¼ cup white sugar, or to taste

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.

Nutrition Facts : Calories 317 calories, Carbohydrate 41 g, Cholesterol 127.6 mg, Fat 12.7 g, Fiber 0.8 g, Protein 9.5 g, SaturatedFat 3.2 g, Sodium 165.9 mg, Sugar 17.3 g

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