Puffedpancakewithstrawberries Recipes

STRAWBERRY PUFF PANCAKE

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.

PUFFED PANCAKE WITH STRAWBERRIES

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.

STRAWBERRY SHORTCAKE PUFFS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely., In a large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form., To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped cream and 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.

STRAWBERRY POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.

POUNDCAKE AND STRAWBERRIES

Steps:

• Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
• Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
• Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.

PAULA DEEN'S STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
• Sweet Pink Glaze:.
• 1 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.

PANCAKE "CAKE" WITH SPARKLING STRAWBERRIES

Steps:

• For the pancake batter: Preheat the oven to 200 degrees F; place a dinner plate in the oven.
• Whisk together the water, milk, eggs, flour, baking powder, salt, sugar and 1/4 cup melted butter in a large bowl until completely smooth. Do not overmix.
• Brush the surface of a nonstick pan set over medium heat with some of the remaining melted butter. Spoon 1/3 cup of the batter into the pan and tilt the pan so the pancake is thin and about 6 inches in diameter. Flip once it looks crispy on the edges and air holes appear in the center. Cook another minute until cooked through. Remove the pancake to the plate in the oven to keep warm. Continue making pancakes until all the batter is gone, brushing the pan with butter as needed. Pile the pancakes one on top of the other in an organized stack as you go. You should have about 10 total.
• For the sparkling strawberries: In a medium bowl, combine the strawberries and sugar and gently toss to coat. Pour the sparkling wine over the strawberries and let sit for 10 to 15 minutes in the refrigerator. Serve over the pancakes.

PANCAKE CAKE WITH BERRIES

Steps:

• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Combine the buttermilk, eggs, melted butter and 2 teaspoons of the vanilla extract in a 4-cup liquid measuring cup or a medium bowl and whisk until incorporated. Pour the egg mixture into the flour mixture and gently whisk until combined, being careful not to overmix (small lumps are okay). Let the batter rest for 15 minutes.
• Meanwhile, place 2 cups of the berries in a medium bowl and mash with a fork until fairly smooth. Place the remaining 2 cups berries in another medium bowl, add 2 tablespoons of the maple syrup and gently toss to coat. Set the berries aside to macerate.
• When the batter is ready, heat a 10-inch nonstick skillet over medium heat. Add 1/2 tablespoon butter and swirl the butter in the skillet as it melts to evenly distribute. Pour 1 cup of the batter into the center and cook until large bubbles begin to form on the surface of the batter and the bottom is golden brown, about 3 minutes.
• Carefully flip the pancake and cook until the bottom is golden brown, about 2 minutes. Transfer to a wire rack to cool. Repeat with the remaining butter and batter to make 4 more pancakes and allow all the pancakes to cool completely.
• Meanwhile, whip the cream cheese in the bowl of a stand mixer fitted with the whisk attachment on high speed until smooth and light, about 3 minutes, scraping the sides of the bowl and the whisk halfway through with a rubber spatula to ensure there are no lumps.
• Add the heavy cream, the remaining 4 tablespoons maple syrup and the remaining 1 teaspoon vanilla extract and whip on medium-high speed until soft peaks form, about 3 minutes. Raise the speed to high and continue to whip until stiff peaks form, about 2 minutes more.
• Assemble the cake by placing 1 pancake on the center of a serving plate. Using an offset or small spatula, evenly spread about 3/4 cup of the cream cheese mixture onto the pancake, followed by 1/4 cup of the mashed berry mixture, spreading both components all the way to the edges of the pancake.
• Top with another pancake and repeat the process with the remaining cream cheese mixture, mashed berry mixture and pancakes. Top with 3 to 4 tablespoons of the whole berries and a drizzle of their juices. Serve each slice with some of the remaining whole berries and a drizzle of maple syrup, if desired.

STRAWBERRY SHORTCAKE PANCAKES RECIPE BY TASTY

Steps:

• In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
• Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
• In a medium bowl, mix together the wet ingredients.
• In a large bowl, mix together the dry ingredients.
• Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
• Heat 1 tablespoon of butter on a skillet over medium heat.
• Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
• Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
• Enjoy!

STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
• Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
• Place cream cheese on top of the batter, followed by the strawberry slices.
• Bake for 15 minutes, or until golden brown.
• Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
• Enjoy!

BUTTERMILK-POPPY SEED SKILLET CAKE WITH STRAWBERRIES

Steps:

• Place butter into a 10-inch cast iron skillet. Place skillet into an oven and turn on to 350 degrees F (175 degrees C) to allow butter to melt, 2 to 4 minutes.
• While butter melts, mix together flour, sugar, poppy seeds, baking powder, baking soda, salt, and cardamom in a large bowl.
• When butter has fully melted, remove skillet from oven and gently swirl to coat bottom with butter. Pour melted butter over the dry ingredients, and set skillet aside. Stir melted butter into dry ingredients a few times to allow it to cool slightly. Add buttermilk, eggs, vanilla, and almond extracts and mix just until batter has no dry clumps of flour in it.
• Pour batter into the skillet and spread into an even layer. Sprinkle halved strawberries evenly over the top and place skillet into the oven.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 55 to 60 minutes. If cake begins to over-brown at any point during baking process, turn the oven temperature down to 325 degrees F (165 degrees C) and continue to bake until done (baking time will vary with a lower oven temperature). Allow cake to cool before slicing.

STRAWBERRY SHORTCAKE (PUFF PASTRY)

Steps:

• Wash and slice strawberries into thin slices.
• Put in a bowl and pour sugar over them.
• Mix together until well coated.
• Let sit in the fridge for at least 3 hours. (The longer the better.).
• Let puff pastries thaw. (cover with plastic wrap, so they don't dry out).
• Preheat oven to 400.
• Unfold strips and cut into squares.
• Place on ungreased cookie sheet and bake for 10 to 15 minutes.(Until golden brown).
• Let pastries cool. (about 10 minutes).
• Serve by placing one pastry in a bowl, spoon strawberries over it and top with whipping cream.
• Tastes out of this world!