STRAWBERRY PUFF PANCAKE
I've cut this recipe to 2 eggs and 1/2 cup milk for my husband and me, and it works just fine. It's yummy with strawberry or blueberry topping. You could even garnish it with whipped topping for a light dessert. -Brenda Morton, Hale Center, Texas
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs, milk and vanilla. In another small bowl, combine the flour, salt and cinnamon; whisk into egg mixture until blended., Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth; add strawberries. Cook and stir over medium heat until thickened. Coarsely mash strawberries. Serve with pancake. Dust with confectioners' sugar.
Nutrition Facts : Calories 277 calories, Fat 10g fat (5g saturated fat), Cholesterol 175mg cholesterol, Sodium 187mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
PUFFED PANCAKE WITH STRAWBERRIES
Provided by Lori Longbotham
Categories Blender Berry Citrus Dairy Egg Fruit Breakfast Brunch Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
- Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
- Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
- Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.
SKILLET STRAWBERRY PANCAKE
For people like me, who can't make good pancakes, this recipe is perfect. Everything is cooked in the oven in one single skillet, giving the plus of easy clean up. Serve with maple syrup.
Provided by Rita
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries.
- Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 30 g, Cholesterol 159.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 217.7 mg, Sugar 17 g
STRAWBERRY PANCAKE PUFF
Aunt Jemima used to put this recipe on their Original Pancake and Waffle Mix box. Sadly, they don't include it in the recipes on their website.
Provided by Chickermunker
Categories Breakfast
Time 45m
Yield 1 Pancake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Generously grease 9-inch pie plate.
- In medium saucepan, bring water and margarine to a boil.
- Add pancake mix, stirring vigorously until mixture leaves sides of pan and forms a ball.
- Remove from heat; add eggs one at a time, beating well after each addition.
- Spread evenly onto bottom and sides of prepared pie plate.
- Bake 15 minutes; reduce oven temperature to 300 degrees and bake an additional 10 minutes or until golden brown.
- Combine strawberries and syrup; spoon into hot pancake puff. Top with yogurt and nuts.
- To serve, cut into wedges.
Nutrition Facts : Calories 218.6, Fat 11.4, SaturatedFat 6.4, Cholesterol 89.9, Sodium 253.9, Carbohydrate 25.2, Fiber 2.2, Sugar 9.5, Protein 5.3
STRAWBERRY VANILLA PANCAKES
Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.
Provided by Kristi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
- Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 37.7 g, Cholesterol 51.4 mg, Fat 9.7 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 807.2 mg, Sugar 12.3 g
DESSERT PANCAKE WITH FRESH STRAWBERRIES
Provided by Florence Fabricant
Categories dessert
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Melt butter in a heavy 12-inch skillet.
- Combine flour, sugar, salt, milk, eggs and vanilla in a blender or food processor and process until well-mixed. Pour the batter into the skillet, place in the oven and bake 25 to 30 minutes, until puffed and browned. Sprinkle with confectioners' sugar.
- Toss strawberries with Grand Marnier.
- Serve at once, cut into quarters, with the strawberries on the side.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 119 milligrams, Sugar 18 grams, TransFat 0 grams
BERRY PUFF PANCAKE
Steps:
- Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.
Nutrition Facts : Calories 215 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 273mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.
PUFFED PANCAKE
Puffed pancakes are the Cadillac of pancakes to kids. Good served with fruit on top, whipped cream, or warmed syrup on the side. Put the syrup in a small (or medium) bowl, preferably one with handles, as the syrup will be very warm, and you can get burned. You will need a 12-inch skillet, or an oven-proof skillet, or the pancake won't puff).
Provided by FLUFFSTER
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- You will need a 12-inch cast iron skillet, or oven-proof skillet, and a blender.
- In a blender at medium speed, mix together the eggs, milk, flour, granulated sugar, vanilla, and cinnamon, until just combined, about 15 seconds. The batter should be a little bit lumpy.
- Melt the butter or margarine in a 12-inch cast iron skillet by putting it in the hot oven for about 30 seconds.
- Remove the skillet from the oven, spread the butter to coat the bottom and sides of the skillet, and pour in the batter.
- Return the skillet to the center oven rack and bake for about 20 minutes, or until the pancake is puffed and lightly browned. Note: (Do not check before 17 minutes have passed and close the oven door slowly and carefully after checking).
Nutrition Facts : Calories 475.2, Fat 28.4, SaturatedFat 15.4, Cholesterol 375.9, Sodium 273.3, Carbohydrate 38.4, Fiber 0.9, Sugar 10.2, Protein 15.8
STRAWBERRY DUTCH BABY PANCAKE
Impress your brunch guests with this puffy oven pancake, filled with sweet strawberries.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat.
- With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides).
- Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 120 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 37 g, TransFat 1 g
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PUFFED PANCAKE WITH STRAWBERRIES RECIPE | BON APPéTIT
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- Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
- Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
- Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.
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