Puffins With Berry Syrup Recipes

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EASY HOMEMADE BERRY SYRUP



Easy Homemade Berry Syrup image

This berry syrup is easy and super yummy on so many things, especially cheesecake and French toast. The syrup can also be used for pancakes, waffles, crepes, etc.

Provided by Shara Bailey

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 20m

Yield 12

Number Of Ingredients 4

2 (12 ounce) packages frozen mixed berries
2 ¼ cups warm water, divided
½ cup white sugar
2 tablespoons cornstarch

Steps:

  • Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
  • Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 16.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.5 mg, Sugar 12.8 g

PUFFINS WITH BERRY SYRUP



Puffins with berry syrup image

Make puffins - a cross between pancakes and muffins - for a weekend breakfast or brunch. Slather with syrup to create a delicious alternative to French toast

Provided by Orlando Murrin

Categories     Breakfast, Brunch, Treat

Time 1h5m

Yield Makes 12

Number Of Ingredients 11

200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 eggs , separated
40g butter , melted and cooled, plus extra for the tin
3 tbsp sugar , plus extra for dusting
½ tsp vanilla extract
400ml buttermilk
icing sugar , for sprinkling
100ml maple syrup
about 100g berries frozen or fresh

Steps:

  • Mix the flour, baking powder, bicarb and a good pinch of salt in a bowl. In another bowl, whisk the egg whites until soft peaks form when the whisk is lifted. Beat the egg yolks with a wooden spoon or spatula for 1-2 mins until smooth. Beat in the butter, sugar and vanilla until combined, then add one third of the buttermilk and mix again. Now add the flour mixture and remaining buttermilk in batches, mixing until just combined each time. Use a large rubber spatula or metal spoon to fold in the egg whites. Don't do this too thoroughly - the mixture should be streaked with white.
  • Heat the oven to 200C/180 fan/gas 8. Butter a 12-hole muffin tin thoroughly then dust the inside with sugar (including the sides) and divide the batter between the holes; it is fine if they are full to the top. Bake for 35-40 minutes, rotating the tin at half time, until well browned, puffed and firm to the touch.
  • While the puffins are in the oven, bring the syrup to the boil in a small pan, turn off the heat and tip in the berries. Serve the puffins straight from the oven. Dust them with icing sugar, put them on plates and pour over lots of syrup.

Nutrition Facts : Calories 162 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

BERRY BAGEL PUFFS



Berry Bagel Puffs image

Provided by Kelsey Nixon

Time 1h45m

Yield 12 bagel puffs

Number Of Ingredients 17

1 1/2 cups warm water
2 tablespoons sugar, plus 2 teaspoons
2 tablespoons plus 2 teaspoons sugar
4 1/4 to 4 1/2 cups all-purpose flour, plus more for kneading
One 1/4-ounce package dry active yeast
2 teaspoons kosher salt
8 ounces fresh strawberries, chopped
6 ounces fresh blueberries
8 ounces cream cheese, softened
2 tablespoons strawberry jam
1 large egg
2 tablespoons turbinado sugar
For filling variations, see recipe below
Four 6-ounce packages blackberries, divided
3/4 cup sugar
3 tablespoons instant tapioca
1 tablespoon water

Steps:

  • Combine the water, sugar and yeast iIn the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Allow to stand until bubbly, about 5 minutes. Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes. Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 4 minutes. Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour. In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside. Heat oven to 375 degrees F. Divide dough into 12 pieces. Cook Tip: To portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, then cut the two halves in half leaving you with 4 equal pieces. Cut those pieces into thirds which will give you 12 even portions. Take one piece of dough and flatten it into a 4 inch circle. Place 2 1/2 tablespoons cream cheese mixture (or filling variation - see below) in the center. Fold up the ends of the dough and pinch closed like an empanada or potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling. Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls. Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar. Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool prior to serving
  • Add one 6-ounce package blackberries, sugar, instant tapioca and water to a small saucepan. Bring to a boil over medium heat and cook until saucy, about 10 minutes. Remove the syrup off the heat. Put the remaining blackberries into a large bowl and pour the syrup. Toss to combine and set aside to cool prior to filling bagel dough.

PUFFINS WITH BERRY SYRUP



Puffins with berry syrup image

Make puffins - a cross between pancakes and muffins - for a weekend breakfast or brunch. Slather with syrup to create a delicious alternative to French toast

Provided by Orlando Murrin

Categories     Breakfast, Brunch, Treat

Time 1h5m

Yield Makes 12

Number Of Ingredients 11

200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 eggs , separated
40g butter , melted and cooled, plus extra for the tin
3 tbsp sugar , plus extra for dusting
½ tsp vanilla extract
400ml buttermilk
icing sugar , for sprinkling
100ml maple syrup
about 100g berries frozen or fresh

Steps:

  • Mix the flour, baking powder, bicarb and a good pinch of salt in a bowl. In another bowl, whisk the egg whites until soft peaks form when the whisk is lifted. Beat the egg yolks with a wooden spoon or spatula for 1-2 mins until smooth. Beat in the butter, sugar and vanilla until combined, then add one third of the buttermilk and mix again. Now add the flour mixture and remaining buttermilk in batches, mixing until just combined each time. Use a large rubber spatula or metal spoon to fold in the egg whites. Don't do this too thoroughly - the mixture should be streaked with white.
  • Heat the oven to 200C/180 fan/gas 8. Butter a 12-hole muffin tin thoroughly then dust the inside with sugar (including the sides) and divide the batter between the holes; it is fine if they are full to the top. Bake for 35-40 minutes, rotating the tin at half time, until well browned, puffed and firm to the touch.
  • While the puffins are in the oven, bring the syrup to the boil in a small pan, turn off the heat and tip in the berries. Serve the puffins straight from the oven. Dust them with icing sugar, put them on plates and pour over lots of syrup.

Nutrition Facts : Calories 162 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

BERRY RICOTTA PUFF PANCAKE



Berry Ricotta Puff Pancake image

This slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. -Jessi Smith, Fort Myers, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 slices

Number Of Ingredients 14

3 tablespoons butter
5 large eggs, room temperature
1-1/2 cups reduced-fat ricotta cheese
1/2 cup fat-free milk
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
3/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
Confectioners' sugar

Steps:

  • Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.

Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 186mg cholesterol, Sodium 406mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 13g protein.

HOMEMADE BERRY SYRUP (FOR PANCAKES!)



Homemade Berry Syrup (For Pancakes!) image

Great for pancakes or for drizzling over cheesecake. Adjust sugar if you get less than 5 cups juice!

Provided by Lubie

Categories     Sauces

Time 30m

Yield 5 cups

Number Of Ingredients 2

6 1/2 cups fruit (strawberries, raspberries, etc.)
6 3/4 cups sugar

Steps:

  • Wash, stem, and crush fruit in saucepan.
  • Heat to boiling and simmer about 10 minutes.
  • Pour hot fruit through colander or strainer to remove seeds, then again through cheesecloth or a jelly bag.
  • Discard pulp.
  • The yield of juice should be about 5 cups.
  • Combine juice with sugar and boil in large saucepan for 1 minute.
  • Skim off foam.
  • it is ready to serve or to can in 1/2 pint jars.

BERRY-TOPPED PUFF PANCAKE



Berry-Topped Puff Pancake image

Impressive to look at and even better to taste, this gorgeous puff pancake is surprisingly simple to make. -Marie Cosenza, Cortlandt Manor, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons butter
2 large eggs, room temperature
1/2 cup 2% milk
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
Topping:
1/3 cup sugar
1 tablespoon cornstarch
1/2 cup orange juice
2 teaspoons orange liqueur
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
Confectioners' sugar, optional

Steps:

  • Preheat oven to 425°. Place butter in a 9-in. pie plate. Bake until butter is melted, 4-5 minutes. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake until sides are crisp and golden brown, 14-16 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat., Spoon berries over pancake and drizzle with sauce. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 320 calories, Fat 9g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 4g fiber), Protein 7g protein.

BERRY PUFF PANCAKE



Berry Puff Pancake image

My family requests this pancake often when fresh berries are in season. Serve with whipped topping, chocolate syrup, and powdered sugar. I cut the pancake into quarters and let everyone top it however they want.

Provided by Cyndi

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

cooking spray
½ cup all-purpose flour
½ cup milk
2 eggs
1 tablespoon butter, melted
¼ teaspoon salt
1 banana, sliced
½ cup blueberries
½ cup sliced fresh strawberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
  • Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
  • Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 24.5 g, Cholesterol 103.1 mg, Fat 6.4 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 194.2 mg, Sugar 8.1 g

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