PUFF PANCAKE WITH BOURBON PEACHES
Steps:
- Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk, vanilla and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture. Bake until puffed and browned, 18-22 minutes. , Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir until tender, for 3-4 minutes. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon. , Remove pancake from oven. Serve immediately with warm peach sauce.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 110mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
SKILLET PANCAKES WITH CANADIAN BACON AND PEACHES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Toss the peaches with the brown sugar in a medium bowl; set aside. Combine the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the eggs and milk in a separate bowl, then gradually whisk into the flour mixture until just combined. Whisk in 4 tablespoons melted butter, then fold in the cottage cheese with a rubber spatula.
- Heat 1 tablespoon butter in a 10-inch ovenproof nonstick skillet over medium heat until bubbling. Add the batter and cook until it starts setting around the edge, about 2 minutes. Transfer the skillet to the oven and bake until set and golden, about 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the peaches and any juices from the bowl. Cover and cook until soft and syrupy, 5 to 10 minutes, adding up to 1/4 cup water if necessary. Uncover and stir in the Canadian bacon. Cook until warmed through, about 2 minutes. Remove from the heat and cover to keep warm.
- Remove the pancake from the oven and transfer to a cutting board; slice into wedges. Serve topped with the peach-bacon mixture and more cottage cheese.
Nutrition Facts : Calories 690, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 220 milligrams, Sodium 1040 milligrams, Carbohydrate 93 grams, Fiber 2 grams, Protein 24 grams, Sugar 53 grams
PUFF PANCAKE WITH PEACHES AND SAUSAGE
Make and share this Puff Pancake With Peaches and Sausage recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- To make the pancake, heat oven to 400 degrees.
- Place butter in a 9 inch pie pan and heat in oven until melted.
- Whisk together eggs, milk, flour, sugar and salt until smooth. Pour into pan -- do not stir.
- Bake 13 to 15 minutes or until golden brown.
- Meanwhile, cut the sausage links into 1/4's and combine with the other filling ingredients in a large skillet. Bring to a boil and simmer until syrup is thickened and sausage and peaches are glazed. Spoon onto pancake and serve immediately.
Nutrition Facts : Calories 874, Fat 53.1, SaturatedFat 19.9, Cholesterol 319.2, Sodium 1144.7, Carbohydrate 70.3, Fiber 1, Sugar 39.5, Protein 28.1
BAKED PANCAKE WITH PEACHES
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
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
PEACH PUFF PANCAKE
Posted by request on message board. I will have to try this one real soon. Servings are estimated. Sounds fabulous!
Provided by Marie
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°.
- Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
- Melt butter in baking dish in oven.
- Beat eggs slightly in large bowl with wire whisk.
- Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
- Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
- Pour batter over peaches.
- Bake about 20 minutes or until puffed and golden.
- Serve with warmed Peach preserves, if desired or Maple syrup.
- Note:.
- You may substitute 1 bag (16 oz) frozen sliced peaches, thawed and drained or canned sliced peaches.
BOURBON-POACHED PEACHES
Summer's sweetest fruit is perfect when you simmer it in a heady bourbon syrup and pack it into jars. Spoon these peaches and syrup over vanilla ice cream, sweetened sour cream, waffles, or pancakes. Download the label.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Yield Makes five 12-ounce jars
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil peaches for 1 minute.
- Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.
- Bring 4 cups water, the sugar, and vanilla seeds and pods to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and bourbon. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.
- Transfer peaches to a large bowl using a slotted spoon. Cook syrup over mediumheat until reduced by half, about 15 minutes. Pour over peaches. Let cool completely.
- Divide peaches among five 12-ounce sterilized jars using a slotted spoon. (Jars can be sterilized by boiling in water, submerged, for 10 minutes.) Pour syrup over tops. Add vanilla pods to jars if desired. Seal jars, and refrigerate until ready to use.
PUFFED BLUEBERRY PANCAKES
Tastes excellent with peaches also.
Provided by Deb C
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Divide butter between 2 shallow 1-cup oven-proof dishes and heat in the oven until butter melts.
- Stir blueberries, brown sugar, lemon juice, and cinnamon together in a bowl and toss to combine.
- Combine milk, eggs, flour, and salt in a bowl. Mix well. Divide batter evenly between the prepared dishes. Add blueberry mixture and sprinkle blueberries evenly on top.
- Bake in the preheated oven until puffed and golden, 17 to 20 minutes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 52.1 g, Cholesterol 221.4 mg, Fat 18.2 g, Fiber 2.5 g, Protein 11.4 g, SaturatedFat 9.7 g, Sodium 261.3 mg, Sugar 30.3 g
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