Puff Pancake With Bourbon Peaches Recipes

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PUFF PANCAKE WITH BOURBON PEACHES



Puff Pancake with Bourbon Peaches image

I could make this breakfast every weekend when we are smack dab in the middle of peach season. -James Schend, Deputy Editor, Taste of Home Magazine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon butter
3 large eggs, room temperature, lightly beaten
1/2 cup 2% milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup water
4 tablespoons bourbon or peach nectar, divided
2 tablespoons honey
2 tablespoons peach preserves
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced 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



Skillet Pancakes with Canadian Bacon and Peaches image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 peaches, cut into wedges
1/2 cup packed light brown sugar
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 1/4 teaspoons baking powder Kosher salt
3 large eggs
1 1/4 cups milk
6 tablespoons unsalted butter, melted
1/2 cup large-curd cottage cheese, plus more for topping
6 ounces Canadian bacon, diced

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



Puff Pancake With Peaches and Sausage image

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

1 tablespoon butter
2 large eggs, slightly beaten
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
8 ounces brown and serve sausages, cooked
16 ounces peach slices, drained
1/3 cup maple syrup
1 dash nutmeg

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



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

PEACH PUFF PANCAKE



Peach Puff Pancake image

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

6 tablespoons butter
6 eggs
1 cup flour
1/3 cup sugar
1/8 teaspoon salt
1 cup milk
1 teaspoon almond extract or 1 teaspoon vanilla extract
2 cups peeled and sliced fresh peaches (3 medium)

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



Bourbon-Poached Peaches image

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

4 pounds peaches (about 12)
2 1/2 cups sugar
2 vanilla beans, split and scraped, pods reserved
1 cup bourbon

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



Puffed Blueberry Pancakes image

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

2 tablespoons butter
1 cup blueberries
3 tablespoons dark brown sugar
1 tablespoon fresh squeezed lemon juice
¼ teaspoon ground cinnamon
½ cup milk
2 large eggs
6 tablespoons all-purpose flour
1 pinch salt

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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