Pop Up Pancakes Steph Recipes

VANILLA DUTCH BABY (PUFFED PANCAKE)

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.

POP UP PANCAKES

Steps:

• Preheat oven at 400*.
• Whisk or blend above ingredients together.
• Grease muffin tins (makes 24 pop up pancakes).
• Bake for 15 minutes or until puffy and golden on top.
• You should be able to loosen the pancake with a knife.
• Serve with syrup, powered sugar, fruit or jelly.
• Enjoy!

CRISPY (NO-FRY) POTATO PANCAKE POPPERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
• Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
• Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
• Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
• Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
• Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
• Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

PANCAKE POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 2 mini muffin tins with cooking spray.
• Mix milk and vinegar together in a bowl; let stand until milk curdles, about 5 minutes. Beat in oil and egg.
• Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into milk mixture until smooth. Spoon batter into the prepared muffin tins with a tablespoon or a small batter scoop.
• Bake in the preheated oven until batter is risen and still pale, about 8 minutes. Remove from muffin cups with a silicone scraper.

POP'S SOURDOUGH PANCAKES

Steps:

• With a wooden spoon, stir dry ingredients together in a large mixing bowl and gradually add lukewarm water.
• Stir until mixture resembles a smooth paste.
• Cover with a towel and set in a warm place to sour, stirring mixture several times a day.
• In two or three days the mixture will be ready.
• Start the night before you want pancakes by adding 2 cups warm water and 2 1/2 cups of flour.
• Let sit at room temperature overnight.
• When ready to cook, REMOVE ONE CUP OF BATTER AND PLACE IN FRIDGE IN AIRTIGHT CONTAINER (THIS WILL BE YOUR STARTER FOR NEXT TIME!).
• Add egg, cooking oil, instant dry milk, salt, baking soda, and sugar.
• Lightly grease skillet and heat on medium-high.
• Pour batter to make several pancakes in the skillet.
• Once bubbles appear on the tops of the pancakes and edges begin to brown, gently pull up pancakes with a spatula and flip over to cook the other side.
• Cook both sides until golden brown. Serve warm, with any topping you like.